Smoky caesar dressing

Yield: 1 servings

Measure Ingredient
1 tablespoon Mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Freshly-ground black pepper
1 \N Canned Chipotles; (1 to 2)
1 tablespoon Worcestershire sauce
\N \N Hot sauce; to taste
\N \N Juice of one lemon
1 teaspoon Capers
10 \N Anchovy fillets
8 \N Garlic cloves; cooked slowly in
\N \N ; olive oil until soft
1½ cup Olive oil
1 tablespoon Red wine vinegar

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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