3 cups of Olive Oil
1 3/4 cups of liquid, pasteurized egg (or 6 large pasteurized eggs)
1/3 cup of red wine vinegar
2.5 cups of freshly grated parmesan cheese
1/4 cup of fresh parsley
1/2 cup of chopped garlic
2 tbsp. of Worcestershire sauce
2 tbsp. of freshly squeezed lemon juice
Salt, pepper, dry mustard
Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate for use on your next Caesar Salad.
1 3/4 cups of liquid, pasteurized egg (or 6 large pasteurized eggs)
1/3 cup of red wine vinegar
2.5 cups of freshly grated parmesan cheese
1/4 cup of fresh parsley
1/2 cup of chopped garlic
2 tbsp. of Worcestershire sauce
2 tbsp. of freshly squeezed lemon juice
Salt, pepper, dry mustard
Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate for use on your next Caesar Salad.
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