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Caesar Salad Dressing

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  Anchovies 2 , mashed
  Garlic cloves 1 Large, finely chopped
  Olive oil 1⁄4 Cup (4 tbs) (Use Imported Variety)
  White wine vinegar 1 Tablespoon
  Lemon 1⁄2 , juiced
  Egg yolk 1
  Dry mustard 1⁄2 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Hot pepper sauce 3 Drop

1. In a jar with a tight-fitting lid, combine anchovies, garlic, oil, vinegar, lemon juice, yolk, mustard, Worcestershire sauce and hot pepper sauce. Cover tightly; shake well.
2. Store in refrigerator for up to 1 week. Shake well before using.

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