Creamy Caesar Dressing
|Egg yolk||1 Large|
|Dijon mustard||1 Tablespoon|
|White wine vinegar||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable oil||7 Fluid Ounce (200 Milliliter)|
|Olive oil||7 Fluid Ounce (200 Milliliter)|
|Parmesan||3 Ounce, finely grated (85 Gram)|
|Anchovy fillets||2 , finely chopped|
1) In a large bowl, whisk the first five ingredients with electric beater until thick and creamy.
2) Combine both the oils and gently trickle them into the egg mix, whisk continuously to blend well . Add water if needed.
3) Stir in the Parmesan and anchovies, then refrigerate.
3) Use as required within 4 days.