Caesar Salad Dressing

• 2 Egg Beaters (1/2 c.)
• 4 Tbsp. red wine vinegar
• 2 cloves garlic, crushed or 1 tsp. crushed garlic (in a jar)
• 2 tsp. Dijon mustard
• 2 tsp. anchovy paste (comes in a tube)
• 1/2 tsp. salt (optional)
• 1/4 tsp. ground pepper (more if you prefer)
• 1/2 c. plus 4 Tbsp. hot water
• 2 tsp. chicken-flavored bouillon granules
• 1/2 c. Butter Buds (liquid)

1. Combine Egg Beaters, vinegar, and the next 5 ingredients in a container of an electric blender; top with cover and process 10 seconds.
2. Combine hot water and bouillon granules, stirring until granules are dissolved.
3. With blender running, gradually add bouillon mixture and Butter Buds in a slow, steady stream.
4. Cover and chill thoroughly.
5. Yields 2 cups.

egg beaters, red wine vinegar, garlic, mustard, anchovy paste, salt, ground pepper, water, chickenflavored bouillon granules, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331034 (may not work)