Caesar Salad Dressing

Image courtesy of caesar-salad.com

I have always loved caesar dressing, as its an a=excellent accompaniment - and not just to caesar salad either. It serves well as a dressing for a number of applications, and can be used effectively with fish and meat. It also goes remarkably well with asparagus, and can be a good substitute for hollondaise in the classic "grilled asparagus with poached egg" 


Here is the recipe we always used in the trade - im quietly confident there are others out there although ive never found a problem with this one. 

Ingredients:

2 Egg yolks

50ml of red wine vinegar

Juice of one lemon

5 Anchovy fillets

3 cloves of garlic, crushed

15ml of Dijon mustard

15ml of English mustard

Healthy pinch of black pepper

Healthy glug of Worcestershire sauce

300ml of good virgin olive oil

Add all the ingredients into a food processor, with the exception of the oil, blend

Add the oil as you would mayonnaise in a (very) steady stream.