Cooked Creamy Caesar-Style Dressing
Here's a delicious, cooked Caesar-style dressing eliminating any concern about serving a Caesar salad with raw egg.
1/2 cup vegetable oil
1 clove garlic, crushed
2 egg yolks
2 tablespoons wine vinegar
2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
- Combine oil and garlic in jar with tight-fitting lid. Refrigerate several hours or overnight. Remove garlic. Set oil aside.
- In small saucepan over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges. Remove from heat. Let stand to cool 5 to 20 minutes.
- Pour into reserved oil, cover and shake until well blended - or pour into blender container, add reserved oil, cover and blend at high speed until smooth. Cover and chill if not using immediately.
Makes about 2/3 cup.
Recipe provided courtesy of the American Egg Board.