Caesar Salad Dressing Recipe
Ingredients
| Egg | 1 | |
| Red wine vinegar | 2 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Dijon Mustard | 1 Teaspoon | |
| Anchovy paste | 1 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1/4 cup plus 2 tablespoons hot water | ||
| 1 teaspoon chicken-flavored bouillon granules | ||
| Olive oil | 1/4 Cup (16 tbs) | |
Directions
Pour water to a depth of 2 inches in a medium saucepan; bring to a boil, and turn off heat.
Carefully lower egg into water using a slotted spoon; let stand 1 minute.
Remove egg from water, and let cool.
Combine egg, vinegar, and next 5 ingredients in container of an electric blender; top with cover, and process 10 seconds.
Combine hot water and bouillon granules, stirring until granules are dissolved.
With blender running, gradually add bouillon mixture and olive oil in a slow, steady stream.
Cover and chill thoroughly.
Carefully lower egg into water using a slotted spoon; let stand 1 minute.
Remove egg from water, and let cool.
Combine egg, vinegar, and next 5 ingredients in container of an electric blender; top with cover, and process 10 seconds.
Combine hot water and bouillon granules, stirring until granules are dissolved.
With blender running, gradually add bouillon mixture and olive oil in a slow, steady stream.
Cover and chill thoroughly.
Chef
