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Homemade Caesar Dressing (someone figure out the carb count? My math on this sucks)
2 cloves fresh garlic (1-2 tsp) chopped
1 anchovy filet, mashed (or about a 2 inch squeeze from a tube of anchovy paste)
1/4 tsp sea salt, add more to taste
1 large or jumbo coddled egg
2 TBSP. fresh lemon juice (about 1/2 of a lemon)
1 tsp. Worcestershire sauce
1 tsp. good dijon mustard
6-8 TBSP. good quality extra virgin olive oil
2 TBSP. freshly grated parmesan or romano cheese
freshly cracked black pepper
To coddle the egg, bring it to room temperature, this is important or it will crack during the coddling process. You can do this quickly by immersing it in a cup of warm (not hot) water for a half hour or so, but I usually just put an extra egg on the counter in the morning and leave it there after making my breakfast.
Put the egg in a large mug, and cover it with boiling water. Let it stand for 2 minutes, then immediately run cold water over it to cool it down. Set the egg aside in the cold water a few minutes until ready to use.
Next, put the chopped garlic, anchovy, salt, lemon juice, worcestershire sauce, and mustard in a bowl, and whisk together (I usually use a 4 cup pyrex mesuring cup and an immersion blender, aka boat motor). Add the coddled egg and whisk for a minute or two until thick, this allows the lemon juice acid to cook the egg. Slowly drizzle in the olive oil and whisk until thick and creamy. Add the black pepper and cheese, and mix in another few seconds.
This is really delicious, and in spite of many people thinking yuck at the thought of the anchovy, it really doesn't taste the same without it. Trust me, you will not taste anything fishy!
I figured about 3 or possibly carbs for the whole thing, but as it makes several servings the actual count is quite low. Those of you with a better handle on carb counting could maybe get a better estimate than I can.
Store in the refrigerator.
2 cloves fresh garlic (1-2 tsp) chopped
1 anchovy filet, mashed (or about a 2 inch squeeze from a tube of anchovy paste)
1/4 tsp sea salt, add more to taste
1 large or jumbo coddled egg
2 TBSP. fresh lemon juice (about 1/2 of a lemon)
1 tsp. Worcestershire sauce
1 tsp. good dijon mustard
6-8 TBSP. good quality extra virgin olive oil
2 TBSP. freshly grated parmesan or romano cheese
freshly cracked black pepper
To coddle the egg, bring it to room temperature, this is important or it will crack during the coddling process. You can do this quickly by immersing it in a cup of warm (not hot) water for a half hour or so, but I usually just put an extra egg on the counter in the morning and leave it there after making my breakfast.
Put the egg in a large mug, and cover it with boiling water. Let it stand for 2 minutes, then immediately run cold water over it to cool it down. Set the egg aside in the cold water a few minutes until ready to use.
Next, put the chopped garlic, anchovy, salt, lemon juice, worcestershire sauce, and mustard in a bowl, and whisk together (I usually use a 4 cup pyrex mesuring cup and an immersion blender, aka boat motor). Add the coddled egg and whisk for a minute or two until thick, this allows the lemon juice acid to cook the egg. Slowly drizzle in the olive oil and whisk until thick and creamy. Add the black pepper and cheese, and mix in another few seconds.
This is really delicious, and in spite of many people thinking yuck at the thought of the anchovy, it really doesn't taste the same without it. Trust me, you will not taste anything fishy!
I figured about 3 or possibly carbs for the whole thing, but as it makes several servings the actual count is quite low. Those of you with a better handle on carb counting could maybe get a better estimate than I can.
Store in the refrigerator.
