Homemade Caesar Dressing
Servings:
This has been added to your mealplan
Ingredients
Instructions
Nutrition
| 1 | Eggs | |
| .5 | Lemons | |
| 15 g | Parmesan | |
| 1.5 tbsp | Greek yogurt | |
| 1 cloves | Garlic | |
| 1 tsp | Dijon mustard | |
| 2 tbsp | Rice wine vinegar | |
| .3 tsp | Anchovy paste | |
| 3 tsp | Worcestershire sauce | |
| 3 tbsp | Olive oil |
- Start by coddling the egg: add the egg to a pot of boiling water for exactly one minute, then immediately remove and place in ice water.
- Finely grate the garlic into a bowl, and add half a teaspoon of salt and the juice from the lemon. Mix well, then remove the lemon pips and garlic pulp from the mixture and add the rice wine vinegar. Add the mustard and anchovy paste (substitute with mashed capers or miso paste).
- Break the coddled egg into the bowl, and grind 15-20 turns of black pepper on top of the yolk. Add in the Worcestershire sauce around the sides of the bowl, and begin vigorously mixing while adding the olive oil to emulsify.
- Optional: add the parmesan cheese and yogurt to thicken, mix well and refrigerate before serving.
Fat:
12.8g
Saturates:
2.4g
Sugars:
.8g
Protein:
3.4g
Carbs:
1.9g
Fiber:
.2g
11.2%
Calories
1.9%
Carbs
4%
Protein
32%
Fat
0.8%
Fiber