Caeser dressing

One egg yolk = about a cup of dressing

Use this recipe as a guide, if it seems wrong to you adjust accordingly = recipes don’t work, guidelines and techniques do

4 yolks
6 preserved anchovies – salt oil type
4 cloves garlic
50g or 1 tablespoon dijon mustard
50ml red wine vinegar
50ml lemon juice
20ml soy sauce
10ml Worcestershire sauce

300ml plain oil eg grapeseed/canola etc
200ml olive oil

10ml tobasco or siracha
Salt and freshly ground black pepper

Method

A stick or immersion blender is best but a food processor or bench-top blender works too

Blitz yolks with first group of ingredients
Slowly add plain oil, if you do it fast it wont emulsify (If get too thick thin with a tablespoon warm water or other liquid eg soy, vinegar etc)
finish with olive oil
Season and add tobasco
Taste and adjust to your liking

Recipe adapted from Andrew Spiegel the greatest chef Wanaka has ever seen

Comments

  • barton

    Love a good caesar dressing but I have never added tobasco before – the extra bite must be fabulous.
    :-) Mandy

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