Caesar Dressing
Any dressing can be packed in a school lunch to be used as a dip for vegetables. This traditional Caesar dressing is sure to become a family favorite no matter how you serve it.
Ingredients
- 2 pasteurized egg yolks
- 1 Tablespoon red wine vinegar
- 1 Tablespoon lemon juice
- 1 clove garlic, chopped
- 2 Tablespoons Dijon mustard
- ¼ cup Worcestershire sauce
- ¼ cup chopped anchovies
- 1 cup olive oil
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
Preparation
- In a food processor blend all ingredients except the oil. When the mixture is smooth drizzle the oil in a thin stream while the processor is running to emulsify the dressing. Adjust the seasoning with salt and pepper if necessary.
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