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Sunday, 7 March 2010

Caesar Salad Dressing

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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. 

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 sauBoldce
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.

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