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Caesar Salad Dressing

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  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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 599 Calories from Fat 536

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 213.2 mg71.1%

Sodium 624 mg26%

Total Carbohydrates 6 g1.9%

Dietary Fiber 0.45 g1.8%

Sugars 1.8 g

Protein 8 g16.2%

Vitamin A 4.9% Vitamin C 3.1%

Calcium 9.4% Iron 9%

*Based on a 2000 Calorie diet


Caesar Salad Dressing Recipe