Cuisinart CFA-10 User Manual - Page 20

Classic Caesar Dressing There are many versions of this recipe, but ours is close to the classic. If you would prefer not to use raw egg yolks, use an egg substitute. Yield: about 1 cup INGREDIENTS 2 garlic cloves, peeled 6 anchovy fillets 2 large egg yolks 2 teaspoons Dijon mustard 4 teaspoons fresh lemon juice 4 teaspoons red wine vinegar 2 teaspoons Worcestershire sauce ½ teaspoon freshly ground black pepper 2⁄3 cup extra-virgin olive oil INSTRUCTIONS 1. Insert the universal blade in the work bowl of the Cuisinart® Food Processor. With the machine running on High, drop the garlic down the feed tube and process until finely chopped. Add the anchovies, egg yolks, mustard, lemon juice, vinegar, Worcestershire, and pepper to the work bowl. Process on High until well blended. 2. With the machine running on Low, slowly pour the olive oil through the drizzle hole in the pusher until the dressing is emulsified, about 30 seconds. Nutritional information per serving (1 tablespoon): Calories 91 (95% from fat) • carb. 1g • pro. 1g • fat 10g • sat. fat 2g • chol. 24mg • sod. 60mg • calc. 4mg • fiber 0g ©2023 Cuisinart Glendale, AZ 85307 Printed in China 23CE086326 IB-17908-ESP 14