Caesar Dressing

2          small garlic cloves, peeled

6          anchovy fillets

¼         cup egg substitute (may substitute 2 fresh, raw egg yolks; be sure you use the freshest eggs possible and from a trusted source – or use ¼ cup mayonnaise)

4          teaspoons fresh lemon juice

4          teaspoons red wine vinegar

2          teaspoons Dijon-style mustard

2          teaspoons Worcestershire sauce

½         teaspoon freshly ground black pepper

²/₃         cup extra virgin olive oil, divided

Nutritional information per serving (1 tablespoon):

Calories 90 (96% from fat) • carb. 0g • sugars 0g • pro. 1g • fat 10g • sat. fat 2g

• chol. 24mg • sod. 68mg • calc. 3mg • fiber 0g

1.
Put all ingredients except for the olive oil into the mixing beaker. Using the blending shaft, select Speed 5 and blend, until fully combined.

2.
Add half of the olive oil and blend on Speed 5 until well combined. Add the remaining olive oil and blend until homogenous, about 1 minute.

3.
Taste and adjust seasoning as desired.

4.
Serve immediately. Transfer to an airtight container and store in the refrigerator for up to 5 days.