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Reviewed Caesar Salad Dressing

Aug 16, 2011 in Food Network Community Toolbox on

With so many foodtv chefs supporting good mayo (like Real Hellmans via Barefoot Contessa I don't see it necessary to do it from scratch with yolks. Good mayo is a perfect supplement, and using the processor long enough will thicken it just fine. In my opinion, I would use a tad less dijon (and I LOVE mustard, and definitely include the anchovie...

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