Smoky caesar dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Mayonnaise |
| 1 | teaspoon | Dijon mustard |
| 1 | teaspoon | Freshly-ground black pepper |
| 1 | Canned Chipotles; (1 to 2) | |
| 1 | tablespoon | Worcestershire sauce |
| Hot sauce; to taste | ||
| Juice of one lemon | ||
| 1 | teaspoon | Capers |
| 10 | Anchovy fillets | |
| 8 | Garlic cloves; cooked slowly in | |
| ; olive oil until soft | ||
| 1½ | cup | Olive oil |
| 1 | tablespoon | Red wine vinegar |
Directions
Place all the ingredients, except the olive oil and vinegar, in a blender or food processor. Process until coarsely blended. Transfer to a medium bowl. Slowly whisk in the oil, then the vinegar. Add a little water if the dressing is too thick. This recipe yields about 2 cups of dressing.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6317 broadcast 12-10 1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
12-11-1996
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.