YHI Caeser Dressing
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Caesar Salad Dressing
Yield: 3 ½ cups
Pasteurized egg yolks 2 oz (*may substitute 2 egg yolk)
Garlic, minced 2 Tblsp
Anchovies 2 oz
Vinegar, red wine ¼ cup
Worcestershire Sauce 1 Tblsp
Dry Mustard 3 Tblsp
Prepared Horseradish, drained 1 Tblsp
Lemon Juice ¼ cup
Black Pepper, fresh ground 2 tsp
Parmesan cheese, **fresh grated 1 cup
Olive oil 1 cup
Salad oil 4 cups
Combine all ingredients, except oil and water, in food processor and pulse to blend.
With food processor on, very slowly add oil in a steady stream.
****If the oil is not added slow enough the dressing will not emulsify and it will separate.
If too thick thin with water
Refrigerate for up to 2 weeks (1 week if using raw egg)
*"Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness."
**If you use substitute the dry, finely grated, store bought parmesan, reduce to ½ cup