Caesar Salad Dressing
Yield:
6
Added:
February 24, 2010
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Print This RecipeIngredients
1 tablespoon garlic paste (or 3 cloves)
1 tablespoon anchovy paste (or 3 filets)
3 tablespoons lemon juice
1 hard cooked egg yolk (directions below)
1 teaspoon worcestershire sauce
3 tablespoons peanut oil
1 tablespoon course ground mustard
Preparation
1
Separate one egg yolk and place in a ramequin
2
Cover and microwave for 15 seconds
3
Cooking the egg helps to make this more of a family friendly dressing!
4
In a food processor, process all ingredients until smooth
5
Refrigerate for at least 2 hours, stays good for about 4 days.
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