Sauces and Dressings
Creamy Caesar Dressing
Makes about ¾ cup
Creamy Caesar Dressing
Makes about ¾ cup
Toss with crispy romaine lettuce, croutons and freshly grated Parmesan for the quintessential Caesar salad.
Nutritional information per serving (2 tablespoons):Calories 245 (95% from fat) / carb. 1g / pro. 2g / fat 27g / sat. fat 5g / chol. 36mg / sod. 326mg calc. 62mg / fiber 0g
Ingredients
- 1 ounce Parmesan cheese
- 1 large garlic clove, peeled
- 1 anchovy fillet or 1 to 2 teaspoons anchovy paste
- 1 large egg yolk*
- 2 teaspoons Dijon-style mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¹∕³cup vegetable oil
- ¹∕³cup extra virgin olive oil
Preparation
- Put cheese and garlic into the blender jar. Secure lid.
- Select Speed 10 and press Start. Blend until cheese and garlic are finely chopped, about 10 seconds.
- Scrape down the sides of the blender and add the anchovy, egg yolk, mustard, vinegars, lemon juice, Worcestershire, salt and pepper. Secure lid. Select Speed 1 and press Start. Blend to combine, about 10 seconds.
- While the blender is running on Speed 1, remove the measuring cup from the lid and slowly pour the oils through the opening; use the measuring cup lid or a dishtowel as a shield to prevent any splatter. Blend until dressing is fully mixed and emulsified, 45 seconds total.
- Taste and adjust seasoning as desired. If not using right away, store in an airtight container in the refrigerator for up to 3 days.
- Raw Egg Warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illnesses. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells. Avoid contact between the yolks or whites and the shell. Pasteurized egg substitute can also be used.
