Caesar Dressing: Difference between revisions

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* 1T worcestershire
* 1T worcestershire
* 1/2 lemon (juice and zest)
* 1/2 lemon (juice and zest)
* 1t fish sauce
* 1t fish sauce (or half can anchovies, mashed)
* 1t black pepper
* 1t black pepper
* 2 medium garlic cloves
* 2 medium garlic cloves
* 1/2C nutritional yeast
* 1/2C nutritional yeast
* water to proper thickness
* water to proper thickness
= Old Version =
= Old Version =
* 2 small garlic cloves, minced
* 2 small garlic cloves, minced

Latest 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 (or half can anchovies, mashed)
  • 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