CREAMY CAESAR SALAD DRESSING
This is a recipe from my early 20s. I hadn’t made it in so long because I often had problems with making the dressing cream. There was no google back then to solve the problem.
The trick is to make sure your egg is at room temperature. That’s it!
When I dug this recipe out, my daughter was not impressed. No not a creamy dressing. The caesar vinaigrette dressings are better… until she tried this one.
Hope you enjoy it too!
The trick is to make sure your egg is at room temperature. That’s it!
When I dug this recipe out, my daughter was not impressed. No not a creamy dressing. The caesar vinaigrette dressings are better… until she tried this one.
Hope you enjoy it too!
CREAMY CAESAR SALAD DRESSING
Keywords: blender
Ingredients
- 6 cloves of garlic
- 3 tbsp lemon juice
- 2 tbsp dijon mustard
- 1 tbsp worcestershire sauce
- 2 tsp red wine vinegar
- Salt & pepper
- ½ can anchovies
- Dash of tarragon
- 1 cup olive oil
- 1 egg, at room temperature
Instructions
Have I said it enough… set your egg out till it reaches room temperature.
In your blender, add all the ingredients but the egg and half of the olive oil.
Blend together.
Add the egg. While the blender is running, drizzle the remaining ½ cup of olive oil in.
I like to make it the dressing a couple of hours ahead so that the flavours blend.
Enjoy!
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