Author Notes
This is adapted from a recipe that I received from my daughter-in-law. She said it was a "family secret". I used the recipe for years and found it very tasty though rather watery. Lately I learned to make mayonnaise using the French method. By combining the two I now have a Caesar dressing that is rich, creamy and very tasty. —Preston
Ingredients
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3
egg yolks
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1
whole egg
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1 teaspoon
salt
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1 teaspoon
freshly ground pepper
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12
cloves of garlic, minced
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1/4 cup
anchovy paste
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1/4 cup
prepared mustard
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1 cup
parmesan cheese, grated
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4 teaspoons
worcestershire sauce
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1 teaspoon
tabasco sauce
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1/2 cup
lemon juice
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2 cups
olive oil
Directions
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Add egg yolks and whole egg to 1 quart canning jar.
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Add anchovy paste, mustard, garlic, Parmesan cheese, Worcestershire sauce, Tabasco sauce and lemon juice.
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Pour the olive oil on top of all the other ingredients. Do not mix.
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Using an immersion blender, placed all the way to the bottom of the jar, begin blending the egg and the oil.
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Move blender from side to side to mix all of the oil while slowly raising it from the bottom of the jar.
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When the blender begins to pull away from the mixed dressing, make sure to move it around to mix all of the oil into the dressing.
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Remove blender. Place lid on dressing and keep refrigerated.
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