Thursday, November 13, 2014

Article Number: 9919




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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