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	<title>Ogremindes.net &#187; caesar</title>
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		<title>Caesar Salad Dressing</title>
		<link>http://ogremindes.net/blog/caesar-salad-dressing/</link>
		<comments>http://ogremindes.net/blog/caesar-salad-dressing/#comments</comments>
		<pubDate>Tue, 04 Aug 2009 08:11:36 +0000</pubDate>
		<dc:creator>Ogremindes</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[caesar]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad_dressing]]></category>

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		<description><![CDATA[My version of caesar salad dressing, written here for memorandum.
Ingredients

2 Egg Yolks
3/4 cup Cooking Oil (peanut, canola, etc...]]></description>
			<content:encoded><![CDATA[<p>My version of caesar salad dressing, written here for memorandum.</p>
<p>Ingredients</p>
<ul>
<li>2 Egg Yolks</li>
<li>3/4 cup Cooking Oil (peanut, canola, etc.)</li>
<li>I small clove Garlic</li>
<li>1 teaspoon Worcestershire Sauce</li>
<li>1 teaspoon Mustard (dijon, mild english etc.)</li>
<li>3-4 Anchovy Fillets (depending on size)</li>
<li>1 tablespoon Wine Vinegar</li>
<li>splash of Olive Oil</li>
<li>Salt and Pepper to taste</li>
<li>Hot Water to thin if necessary</li>
</ul>
<p>Method</p>
<ol>
<li>Put Egg Yolks, Galic, Whistshire Sauce, Mustard, Anchovies and Vinegar in a Food Processor.</li>
<li>While mixing, slowly add oil.</li>
<li>If mixture is too thick, add a small amount of hot water</li>
<li>Season to taste</li>
</ol>
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