Creamy Caesar Dressing
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Recipe based on 3 ratings.
This recipe makes 3 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 ML) : about | - |
| cal | 97 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 1 g |
| chol | 19 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
| folate | 1 |
- Portion size: 3/4 cup (175 mL)
Ingredients
- 1 1egg yolkegg yolks
- 2 tbsp 2tbsplemon juice
- 2 tsp 2tspred wine vinegar
- 2 2cloves garlic, minced
- 2 2anchovy filletanchovy fillets, minced (or 1 tsp/5 mL anchovy paste)
- 1/2 tsp 1/2tspWorcestershire sauce
- 1/2 tsp 1/2tspDijon mustard
- 1/4 tsp 1/4tsppepper
- 1/2 cup 1/2cupextra-virgin olive oil
- 1/4 cup 1/4cupgrated Parmesan cheese
Preparation
In microwaveable bowl, whisk together egg yolk, lemon juice and vinegar; microwave at high for 30 seconds or until starting to foam at edge. Whisk again; microwave at high for 10 seconds or just until foaming at edge. (Or heat over saucepan of simmering water until slightly thickened, about 2 minutes.)
In bowl or food processor, whisk together yolk mixture, garlic, anchovies, Worcestershire sauce, mustard and pepper until smooth. While whisking or with machine running, gradually pour in oil. Mix in cheese. Thin with a little water if desired. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Source : Canadian Living Magazine: September 2008
