Paleo Caesar Dressing
4 Cloves of Garlic, chopped
4 Tbsp. Dijon Mustard
1 Egg Yolk
2 Tbsp. Red Wine Vinegar
1/2 Lemon, juice of
1 Cup of Extra Virgin Olive Oil
Hot Sauce, to taste (I used about 5 dashes of Frank's Red Hot)
Kosher Salt & Fresh Ground Black Pepper, to taste
1. Dump everything but the olive oil, salt and pepper in a food processor and pulse until smooth.
2. Stop pulsing and scrape down the sides of your food processor to make sure the garlic pieces get chopped up really well too. Turn your food processor on and slowly pour the olive oil in letting the dressing emulsify.
3. Add salt and pepper and give it a final pulse.
4. Pour it into a container and refrigerate at least a couple hours before serving.