Caesar Salad Dressing
|Red wine vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dijon mustard||1 Teaspoon|
|Anchovy paste||1 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.