Caesar Dressing: Difference between revisions
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| Line 4: | Line 4: | ||
* 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