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Caesar Salad Dressing
Yield: 48 (1/4-cup) servings
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| 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. |
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*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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