Creamy Caesar Dressing
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 ML) : about | - |
| cal | 97 |
| pro | 1 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 1 g |
| 0 fibre | - |
| chol | 19 mg |
| sodium | 63 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 1% |
| vit A | 1% |
| vit C | 2% |
| folate | 1% |
-
1 egg yolk
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) red_wine_vinegar
2 cloves garlic, minced
2 anchovy fillets, minced (or 1 tsp/5 mL anchovy_paste)
1/2 tsp (2 mL) each worcestershire sauce and dijon mustard
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) extra-virgin olive oil
1/4 cup (50 mL) grated 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.)
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
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