Caesar salad dressing (whistler's)

Yield: 2 Cups

Measure Ingredient
3 Egg Yolks; beaten
3 tablespoons Mustard, prepared
10 Garlic cloves
2 Anchovy Filets
6 Capers
1½ teaspoon Salt
½ teaspoon Pepper, white
½ teaspoon Oregano, dried
15 drops Tobasco Sauce
15 drops Worcestershire Sauce
Oil, olive
5 tablespoons Vinegar, white

Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend.

Spoom into a glass jar, cover, refrigerate up to a week, using as needed.

For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.

Similar recipes