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Creamy Parmesan & Roasted Garlic Dressing
Similar to a Caesar dressing, but made with roasted garlic
to give the dressing a more mellow flavor.
Makes about 1
1
⁄3 cups
1 ounce Parmigiano-Reggiano cheese, cut into ½-inch cubes
4 cloves roasted garlic*
2 tablespoons fresh lemon juice
2 tablespoons red or white wine vinegar
2 tablespoons low fat mayonnaise or pasteurized liquid
egg product (such as EggBeaters
®
)
1 tablespoon Dijon mustard
1 tablespoon anchovy paste
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground pepper
1 cup extra virgin olive oil
Tabasco
®
or other hot sauce (to taste)
Insert the blade assembly in the work bowl. Put the cheese cubes into the
work bowl. Pulse on High to chop, 10 times, then process to chop finely,
about 15 to 20 seconds. Add remaining ingredients to work bowl. Process
on Low for about 30 to 40 seconds, until creamy and totally emulsified.
Nutritional information per tablespoon:
Calories 53 (89% from fat) • carb. 1g • pro. 1g • fat 5g • sat. fat 1g
• chol. 4mg • sod. 82mg • calc. 18mg • fiber 0g
* To roast garlic: Place 12 or more peeled cloves in a double thickness of
aluminum foil, toss with a tablespoon of olive oil and fold the foil to seal.
Roast in 375˚F oven for 30 to 40 minutes, until tender and browned. If
you do not wish to roast the garlic, you may blanch it until tender.
Egg Beaters
®
is a registered trademark owned by Nabisco Inc.
Mayonnaise
Make quick mayonnaise in just moments.
Makes about 1¼ cups
4 large egg yolks (or use ¼ cup pasteurized liquid egg product,
such as EggBeaters
®
)
1 tablespoon fresh lemon juice
½ tablespoon Dijon mustard
1 cup vegetable oil
¼ teaspoon kosher salt
¼ teaspoon ground white pepper
Put all ingredients into mixing cup in order listed. Insert blender holding
blade against bottom of container and process on Low until mixture begins
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