BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 21 2010

Caesar Dressing Recipe

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1 Whole Egg plus 1 yolk
1 tablespoon minced Anchovy
2 teaspoons minced Capers
1 tablespoon Garlic
1 tablespoon Mustard
Juice of 3/4 large Lemon
Pinch of Salt and Pepper
2 cups Vegetable Oil
5 tablespoons grated Parmesan (should be fresh)

Place whole egg and egg yolk in bowl of food processor and pulse to combine. Add anchovy and capers to the egg and blend until pale/light yellow and frothy. Add garlic and mustard; blend again. Add lemon juice and salt and pepper; blend again. With food processor running, pour in 1-12 cups of oil in a slow drizzle/stream. Add Parmesan, continue blending, and add the rest of the oil in a slow drizzle. Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency.