Low FODMAP Caesar Vinaigrette
Total time10 min
Prep time10 min
Cook time0 min
4.8(6)
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dijon mustard
- 1 tsp worcestershire sauce
- 2 anchovy fillets, finely minced to a paste
- 1 small garlic clove, finely grated or minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ cup extra-virgin olive oil
- ¼ cup finely grated parmesan cheese
- ¼ tsp black pepper, freshly ground
- salt, to taste
Instructions
- 1
In a small mixing bowl, combine the pasteurized egg yolks, lemon juice, Dijon mustard, Worcestershire sauce, anchovy paste, and garlic. Whisk together until smooth and uniform.
- 2
While whisking constantly, add the olive oil in a slow, steady stream until the dressing is emulsified and slightly thickened — it should coat the back of a spoon but remain pourable, thinner than a traditional Caesar dressing.
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