Soups & Sauces » Caesar Dressing
No need to fear the dreaded raw eggs in Kevin Carey's version of a classic Caesar Dressing. He boils the eggs for 1 minute in a process known as coddling, then blends them with garlic, red wine vinegar, fresh lemon juice, Worcestershire sauce, mustard, a blend of olive oil and corn oil, and, of course, awesome anchovies!
Ingredients
- 2 coddled eggs
- 2 tbsp garlic, chopped
- 1 tsp salt
- ¼ tsp white pepper
- ¼ tsp dried mustard
- 2 anchovies
- 1 cup olive oil + 1 cup corn oil
- ½ cup red wine vinegar - divided
- ½ tsp Worcestershire sauce
- 2 tbsp fresh-squeezed lemon juice
Special Equipment
- immersion blender or food processor
How-to
- Drop eggs into boiling water for 1 minute to coddle the eggs
- Retrieve eggs, crack open into a food processor or, if using an immersion (stick) blender, place in a semi-deep vessel for mixing
- Add garlic, salt, pepper, mustard, anchovies and blend for a few seconds to get everything incorporated into a purée
- Combine both oils into a mixing cup and slowly stream in half of the oils while processing, to create a mayonnaise. The mixture will get thick quickly
- While continuing to blend, add ¼ cup of the red wine vinegar and the rest of the oils, Worcestershire sauce and lemon juice
- Add the remaining ¼ cup of the red wine vinegar and blend until incorporated
- Scrape sides and bottom of processor or blending vessel
- Store refrigerated in a covered container for up to 2 weeks
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