Caesar-Style Salad Dressing

2 tablespoons low-fat mayonnaise (2 fat grams per tablespoon) or fat-free mayonnaise dressing

11/2 teaspoons Dijon-style mustard

2 tablespoons extra virgin olive oil, or use oil from anchovy fillets can

3 tablespoons red wine vinegar

1 cup slightly thickened chicken broth (see note)

2 small garlic cloves, mashed to paste

1 tablespoon fresh squeezed lemon juice

11/2 teaspoons Worcestershire sauce

1/2 teaspoon hot pepper sauce

1/2 teaspoon fresh-ground black pepper

1 teaspoon kosher salt

10 anchovy fillets, packed in oil, drained, chopped and mashed

1/4 cup (about 1 ounce) fresh-grated Parmesan cheese

Add the mayonnaise and mustard to a medium mixing bowl. Whisk together until combined. Slowly drizzle the olive oil into the mayonnaise while whisking continuously until all of the oil is incorporated.

Add each of the remaining ingredients, in the listed order, one at a time; whisking until combined. Cover and refrigerate for 1 hour, or over night.

Leannote: To make Slightly Thickened Chicken Broth, put 1 cup minus 2 tablespoons fat-free, reduced sodium chicken broth in small saucepan and bring to a boil. Put the 2 tablespoons broth in a small bowl and whisk in 1 tablespoon cornstarch. Gradually whisk the cornstarch mixture into the boiling broth; boil until the broth is slightly thickened, about 30 seconds. Cool to 80 degrees before using.

@Recipe nutrition:Nutrition values per 2 tablespoons: 37 calories (60.3 percent from fat), 2.5 g fat, 2 g carbohydrate, trace amount fiber, 1.7 g protein, 3.3 mg cholesterol, 265 mg sodium.

Don Mauer, Lean & Lovin' it