| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dressings, Salads, Formatted | 24 | Cups | |
INGREDIENTS
| 36 | Egg Yolks; beaten | |
| 36 | tb | Mustard, prepared |
| 120 | Garlic cloves | |
| 24 | Anchovy Filets | |
| 72 | Capers | |
| 18 | ts | Salt |
| 6 | ts | Pepper, white |
| 6 | ts | Oregano, dried |
| 180 | dr | Tobasco Sauce |
| 180 | dr | Worcestershire Sauce |
| Oil, olive | ||
| 60 | tb | Vinegar, white |
INSTRUCTIONS
Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend. Spoom into a glass jar, cover, refrigerate up to a week, using as needed. For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing then add freshly grated parmesan cheese, croutons and fried bacon bits to taste. Toss and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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