Caesar Dressing - cooking recipe

Ingredients
    2 egg yolks
    2 oz. Dijon mustard
    2 c. oil (1 olive and 1 salad)
    2 to 4 oz. vinegar
    1 1/2 tsp. anchovy paste
    2 tsp. garlic, mashed
    1/2 tsp. onion powder
    1/2 tsp. coarse black pepper
    dash of lemon juice
    1 tsp. parsley flakes
    few capers, crushed
    Parmesan cheese, shredded
Preparation
    In mixing bowl, using a wire whisk, whip eggs and mustard for 5 minutes.
    Slowly add oil; whip until absorbed before adding more.
    Thin with vinegar.
    Add anchovy paste and remaining ingredients with Parmesan cheese last.
    Cover and refrigerate. Don't keep longer than three weeks.

Leave a comment