Nat's Caesar Salad Dressing
|
Ingredients
5 to 6 cloves | garlic, chopped | 1 cup | mayonnaise | 1 | egg | 1 | lemon, juice of, only | 1 tbsp. | olive oil | 1 tbsp. | anchovy paste | 1 tbsp. | dried parsley | 1 tbsp. | Worcestershire sauce | 1/2 cup | fresh parmesan cheese | 2 tsp. | sugar | 1/2 tsp. | frank red hot sauce | 1/2 tsp. | fresh crushed black pepper | | Season with salt, if necessary |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Whisk everything together in a bowl. Let stand in refrigerator for a couple hours.
Author's Comments
This is a wonderful, thick, creamy, zesty Caesar Dressing that has a definite taste of garlic.
Notes: Will thicken even more when refrigerated. Do not keep this too long because of the raw egg (I throw mine out if not used the next day).
I have used storebought "packaged" parmesean, and it still turns out good, but adjust salt accordingly. I have used low fat mayo, and even Miracle Whip and it still turns out OK.
Similar Recipes
caesar dressing, dressing