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Caesar Salad Dressing

Diet.Chef's picture
  Egg 1
  Red wine vinegar 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Dijon mustard 1 Teaspoon
  Anchovy paste 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄8 Teaspoon
  Hot water 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Chicken flavored bouillon granules 1 Teaspoon
  Olive oil 1⁄4 Cup (4 tbs)

Pour water to a depth of 2 inches in a medium saucepan; bring to a boil, and turn off heat.
Carefully lower egg into water using a slotted spoon; let stand 1 minute.
Remove egg from water, and let cool.
Combine egg, vinegar, and next 5 ingredients in container of an electric blender; top with cover, and process 10 seconds.
Combine hot water and bouillon granules, stirring until granules are dissolved.
With blender running, gradually add bouillon mixture and olive oil in a slow, steady stream.
Cover and chill thoroughly.

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