Pregnancy Friendly Gluten Free Caesar Dressing
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Learn more →Ingredients
6 servings
- 2 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 2 tsp anchovy paste
- 1 tsp dijon mustard
- 2 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- ½ tsp worcestershire sauce
- ½ cup extra-virgin olive oil
- ¼ cup finely grated parmesan cheese
- ¼ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
Instructions
- 1
In a medium bowl, whisk together the pasteurized egg yolks, anchovy paste, Dijon mustard, lemon juice, grated garlic, and Worcestershire sauce until smooth and uniform.
- 2
While whisking constantly, add the olive oil in a very thin, steady stream — starting with just a few drops at a time — until the mixture thickens and emulsifies into a creamy dressing that coats the back of a spoon.
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