YHI Caeser Dressing

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

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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