61 lines
2.6 KiB
Plaintext
61 lines
2.6 KiB
Plaintext
|
|
Caesar Dressing
|
|
Category: Salads: Side dishes, salads, etc.
|
|
Posted by: Vanya (Skynet)
|
|
Quantity: ??
|
|
|
|
Ingredients:
|
|
2 WHOLE EGGS 5 EGG YOLKS Blend these two
|
|
items together in a mixing
|
|
bowl larger than 3-4 liters.
|
|
An electric mixer would be
|
|
best.
|
|
1/2 CUP RED WINE VINEGAR 3/4 Tbs. DIJON MUSTARD
|
|
Blend into the egg mixture
|
|
1/4 TBS. TOBASCO SAUCE 2 TBS. WORCESTERSHIRE SAUCE
|
|
Blend into the egg & vinegar
|
|
mixture
|
|
1/3 CUP GARLIC CLOVES 1/3 CUP TINNED ANCHOVIES
|
|
1/3 CUP CAPERS Put these
|
|
three items into blender and
|
|
mix well. set these aside
|
|
for the moment
|
|
|
|
Instructions:
|
|
Now comes the tricky part...
|
|
First you need to choose a vegetable oil for your dressing.
|
|
This oil should be light in taste as it is to be used as a
|
|
salad oil. I personally recommend Canola Oil if you can get
|
|
it. Otherwise, use sunflower or safflower oil. While
|
|
vigorously mixing the egg/vinegar mixture, you need to
|
|
slowly add the vegetable oil in a very thin stream. This is
|
|
why you should use an electric mixer. Otherwise, by the time
|
|
you finish with this step, your hand will fall off from
|
|
shear exhaustion. You must add the oil until you reach the
|
|
proper consistency of Caesar dressing. It will take between
|
|
3-4 liters of oil. If you like your dressing super thick,
|
|
keep adding oil until it reaches that consistency. The most
|
|
important thing to remember is vigorous mixing and an
|
|
extremely thin stream of oil. Should you happen to get
|
|
carried away and get it too thick; thin it down with an
|
|
equal combination of lemon juice and red wine vinegar. Now
|
|
that you're staring at this weird mayonnaise-looking
|
|
dressing, add the garlic/anchovy/caper mixture. Blend
|
|
together well by hand. Add a small amount of salt and fine
|
|
white pepper to your own taste.
|
|
|
|
Comments:
|
|
Ah! Caesar Dressing....Here is one of my favorite recipes
|
|
from my days as Chef de Partie at the Waterfront Bistro in
|
|
North Vancouver, Canada. A few thoughts first.....Almost
|
|
everybody uses tinned anchovies to make Caesar dressing.
|
|
Just be aware that tinned anchovies are sometimes overly
|
|
oily and salty. You might have to alter the recipe a bit if
|
|
you find this to be the case. Of course, you could leave the
|
|
anchovies out, but then it wouldn't be Caesar dressing
|
|
anymore, now would it? *winks* This recipe should make 3-4
|
|
liters (hopefully). I trimmed down the original recipe
|
|
amounts which were for a 16 litter pail *grin* BON APPETITE!
|
|
|
|
|