Caesar Salad Dressing 

Caesar Salad Dressing (dried eggs)

View liquid egg formulation

Yield: 2 cups



Caesar Salad Dressing

Ingredients Percent (%) Grams Volume
Egg yolk, dried 7.93 39.61 1/2 cup
Water 9.68 48.40 1.5 fl. oz.
Lemon juice 17.59 87.97 3 fl. oz.
Garlic, chopped 2.44 12.22 4 tsp.
Mustard, Dijon 1.95 9.77 2 tsp.
Anchovy fillets, chopped 1.17 5.86 1 tsp.
Salt, fine 0.49 2.44 1/2 tsp.
Black pepper 0.10 0.49 1/4 tsp.
Olive oil 58.65 293.24 10.5 fl. oz.
Total 100.00 500.00

Method of Production:

  1. Place all ingredients, except olive oil in a blender or food processor. Mix on high speed, until homogenous.
  2. On medium speed, slowly pour in oil in a very thin, steady stream until the dressing is emulsified.
  3. Cover and refrigerate until ready to serve.

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