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YHI Caeser Dressing

March 26, 2013 in Recipes From Chef Bonsey and the YHI Kitchen

By special request for one of our Facebook fans!   Printable PDF Version

Caesar Salad Dressing

Yield: 3 ½ cups

Ingredients:                                                                 Amounts:       

Pasteurized egg yolks                                                 2 oz (*may substitute 2 egg yolk)

Garlic, minced                                                               2 Tblsp

Anchovies                                                                        2 oz

Vinegar, red wine                                                         ¼ cup

Worcestershire Sauce                                               1 Tblsp

Dry Mustard                                                                    3 Tblsp

Prepared Horseradish, drained                               1 Tblsp

Lemon Juice                                                                  ¼ cup

Black Pepper, fresh ground                                      2 tsp

Parmesan cheese, **fresh grated                          1 cup

Olive oil                                                                            1 cup

Salad oil                                                                           4 cups

Method:

Combine all ingredients, except oil and water, in food processor and pulse to blend.

With food processor on, very slowly add oil in a steady stream.

 ****If the oil is not added slow enough the dressing will not emulsify and it will separate.

If too thick thin with water

Refrigerate for up to 2 weeks (1 week if using raw egg) 

*"Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness."

**If you use substitute the dry, finely grated, store bought parmesan, reduce to ½ cup

 

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