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archive:food:caesardr.sal

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!

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