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Classic Caesar Dressing
There are many versions of this recipe, but ours is close to the classic. If you would prefer not to
use raw egg yolks, use an egg substitute.
Yield: about 1 cup
INGREDIENTS
2
garlic cloves, peeled
6
anchovy fillets
2
large egg yolks
2
teaspoons Dijon mustard
4
teaspoons fresh lemon juice
INSTRUCTIONS
1. Insert the universal blade in the work bowl of the Cuisinart
running on High, drop the garlic down the feed tube and process until finely chopped. Add the
anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire, and pepper to the work
bowl. Process on High until well blended.
2. With the machine running on Low, slowly pour the olive oil through the drizzle hole in the
pusher until the dressing is emulsified, about 30 seconds.
Nutritional information per serving (1 tablespoon):
Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g • sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fiber 0g
4
teaspoons red wine vinegar
2
teaspoons Worcestershire sauce
½
teaspoon freshly ground black pepper
⁄
cup extra-virgin olive oil
2
3
Food Processor. With the machine
®
14
©2023 Cuisinart
Glendale, AZ 85307
Printed in China
23CE086326
IB-17908-ESP
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