Caesar Salad Dressing - cooking recipe

Ingredients

2 Egg Beaters (1/2 c.)
4 Tbsp. red wine vinegar
2 cloves garlic, crushed or 1 tsp. crushed garlic (in a jar)
2 tsp. Dijon mustard
2 tsp. anchovy paste (comes in a tube)
1/2 tsp. salt (optional)
1/4 tsp. ground pepper (more if you prefer)
1/2 c. plus 4 Tbsp. hot water
2 tsp. chicken-flavored bouillon granules
1/2 c. Butter Buds (liquid)

Preparation

Combine Egg Beaters, vinegar, and the next 5 ingredients in a 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 Butter Buds in a slow, steady stream.
Cover and chill thoroughly.
Yields 2 cups.