CAESAR SALAD DRESSING
Yield: 48 (1/4-cup) servings
Ingredients Lb. Oz. Method
Frozen (thawed) or refrigerated liquid egg yolk or reconstituted dried egg yolk*
 1   2   Mix in food processor or blender.
Lemon juice -   18    
Chopped garlic -   2.5    
Dijon-style mustard -   2    
Chopped anchovy filets — if desired -   1.2    
Salt -   .5    
Pepper -   .1    
Olive oil -   60    
Total approximate weight 6 lb. 6.3 oz.
*10.4 oz. dried egg yolk mixed with 7.8 oz. water
Instructions

With food processor or blender on high speed, slowly pour in oil in a very thin, steady stream. Cover and refrigerate until serving.

Note: If using food processor, dressing will be thicker.
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