Caesar Salad Dressing from Fine Cooking |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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I got this recipe out of my Fine Cooking magazine and it was so simple to throw together and tasted great! Want to be sure I do not lose it.... I used Brownwood Farms Kream Mustard instead of Dijon. Ingredients:
1/4 cup pasteurized egg substitute, such as egg beaters |
1 garlic clove, mined (about 1 tsp.) |
1 1/2 teaspoons anchovy paste |
1/2 teaspoon dijon mustard |
1/4 teaspoon worcestershire sauce |
2 tablespoons fresh lemon juice |
2 tablespoons olive oil |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. In a small bowl whisk together the egg product, garlic, anchovy paste, mustard, worcestershire, and lemon juice - Slowly add the oil in a steady stream whisking the whole time. Stir in the parmesan cheese and seaon with salt and pepper.
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