I had a hankering for homemade caesar dressing the other day and made it in my blender. It was pretty good I must say. My DH loved it and requests it again.
1 large egg
2 lg. or 3 sm. garlic cloves
1/2 c. oil (vegetable or olive) I like a mixture.
1/4 c. wine vinegar
4 heaping tbsp. grated cheese such as parmesan
Juice of 1/2 lg. lemon
1 tsp of worchestershire sauce.......optional, i didn't use and i couldn't tell it affected the recipe
4-5 anchovies or several tsps of anchovy paste. I start with two or three anchovies and taste. I don't want it too fishy. I think the ones in the glass jars are better quality and you can store it in frige after opening.
Salt and pepper to taste.....i like lots of pepper.
Croutons are optional too, I live to toss them with a little dressing and add shredded or shaved parmesan on top of the salad.
1 In blender add egg, cheese, lemon juice, garlic, Worcestershire sauce, salt and pepper.
2 Blend on low until combined.
3 Remove top and with blender on, on lowest speed, gradually add oil in thin stream until thick and creamy.
4 Pour into jar, cover and refrigerate 1 hours or up to 5 days. Let stand at room temperature 15 minutes before serving.
Serves 4-8 as a salad dressing and it makes a great dip too.
1 large egg
2 lg. or 3 sm. garlic cloves
1/2 c. oil (vegetable or olive) I like a mixture.
1/4 c. wine vinegar
4 heaping tbsp. grated cheese such as parmesan
Juice of 1/2 lg. lemon
1 tsp of worchestershire sauce.......optional, i didn't use and i couldn't tell it affected the recipe
4-5 anchovies or several tsps of anchovy paste. I start with two or three anchovies and taste. I don't want it too fishy. I think the ones in the glass jars are better quality and you can store it in frige after opening.
Salt and pepper to taste.....i like lots of pepper.
Croutons are optional too, I live to toss them with a little dressing and add shredded or shaved parmesan on top of the salad.
1 In blender add egg, cheese, lemon juice, garlic, Worcestershire sauce, salt and pepper.
2 Blend on low until combined.
3 Remove top and with blender on, on lowest speed, gradually add oil in thin stream until thick and creamy.
4 Pour into jar, cover and refrigerate 1 hours or up to 5 days. Let stand at room temperature 15 minutes before serving.
Serves 4-8 as a salad dressing and it makes a great dip too.
