Caesar Dressing: Difference between revisions
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(Created page with "* 2 small garlic cloves, minced * 1 teaspoon anchovy paste (see note) * 2 tablespoons freshly squeezed lemon juice, from one lemon * 1 teaspoon Dijon mustard (I like the brand Maille) * 1 teaspoon Worcestershire sauce * 1 cup mayonnaise, best quality such as Hellmann's Real * ½ cup freshly grated Parmigiano-Reggiano * ¼ teaspoon salt * ¼ teaspoon freshly ground black pepper Category:Recipes") |
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= New Healthy Version = | |||
* 2T canola mayo (40 cal per T) | |||
* 2T dijon mustard | |||
* 1T worcestershire | |||
* 1/2 lemon (juice and zest) | |||
* 1t fish sauce | |||
* 1t black pepper | |||
* 2 medium garlic cloves | |||
* 1/2C nutritional yeast | |||
* water to proper thickness | |||
= Old Version = | |||
* 2 small garlic cloves, minced | * 2 small garlic cloves, minced | ||
* 1 teaspoon anchovy paste (see note) | * 1 teaspoon anchovy paste (see note) | ||
Revision as of 22:17, 7 February 2024
New Healthy Version
- 2T canola mayo (40 cal per T)
- 2T dijon mustard
- 1T worcestershire
- 1/2 lemon (juice and zest)
- 1t fish sauce
- 1t black pepper
- 2 medium garlic cloves
- 1/2C nutritional yeast
- water to proper thickness
Old Version
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper