Caesar Salad Dressing

Make this easy to prepare dressing in a snap, and skip the store bought stuff forever.  A stick blender makes quick work of emulsifying the ingredients.  This recipe makes enough that you can keep it on hand for a couple of weeks safely…the acid and sodium act as preservatives.

 

Caesar Salad Dressing

 

4 Large Egg yolks

¼ Cup Dijon mustard

4 Cloves Garlic, finely minced  (or ¼ Cup Roasted Garlic)

4 Anchovy fillets (optional)

¼ Cup Lemon juice

4 Tbsp. Red wine vinegar

1 Oz. Worcestershire sauce

1 tsp. Tabasco

1-2 tsp. Salt

1 tsp. Freshly ground black pepper

4 Cups  Canola oil

 

Combine all ingredients except canola oil in a blender or food processor.  Slowly whisk in oil in a steady stream until thick and emulsified.

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