Homemade Creamy Caesar Dressing

Ingredients

• Anchovy

  Fish, european, canned in oil, drained solids

  6 anchovy or 24g

• Garlic

  Raw

  4 cloves, minced or 12g

• Salt

  Table

  1 dash or 0.4g

• Egg yolk

  Raw, fresh

  2 large yolk (separated from white) or 34g

• Lemon juice

  Raw

  1 cup or 244g

• Dijon mustard

  Grey poupon

  ¾ tsp or 4g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ cup or 112g

• Parmesan cheese

  Shredded

  3 tbsp or 15g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Throw anchovy fillets, garlic, and a pinch of salt into a food processor.
2. Put in egg yolks, lemon juice, and mustard.
3. Gradually add in olive oil. Start by adding a drop at a time. Turn on processor after each drop.
4. Add all of vegetable oil. Process until thick and glossy.
5. Throw in Parmesan and pepper. Enjoy!