Lemon Tarragon Caesar Dressing
Makes about 1/2 cup. Store in an airtight jar in the refrigerator and consume within 1 week.
1 egg yolk (at room temp)
2 tsp. white wine vinegar or apple cider vinegar
2 tsp. BRAGGs liquid aminos or Worcestershire sauce
1 tsp. dijon mustard
1.5 Tbsp. lemon juice
3 garlic cloves, pressed or minced
2 Tbsp. fresh tarragon leaves
Pepper to taste
1/3 cup extra virgin olive oil (EVOO)
*Note salt is not needed. The anchovies provide enough delicious salt & omega-3s!
1. Whisk 1 egg yolk at room temperature (very important for it to emulsify & mix well!) and place in a blender with a lid or food processor.
2. Add the rest of the ingredients except for the EVOO and blend until well mixed.
3. While the processor/blender is on low, slowly add the 1/3 cup of EVOO until fully blended and creamy.