Creamy ceasar

By slebel

Ingredients

• 2 tablespoons anchovy paste (use less if desired (see note below))
• 3 garlic cloves (minced)
• 2 large egg yolks
• 2 tablespoons lemon juice (freshly squeezed, from about 2 small lemons)
• 1 teaspoon Dijon mustard
• cup light olive oil
• Salt peppe
• 1/2t whocheshire
• 1 T red wine

Preparation

Step 1

Combine all ingredients except for the oil in blender and blend on low for about 10 seconds. Alternatively, you can combine in a mason jar and use an immersion blender on low speed to blend and emulsify.
With the blender running on low speed, slowly pour in a very thin steady stream of oil until it is all combined.
Thin with additional lemon juice, if desired. Makes enough for four family sized salads. Store in refrigerator until ready to use.