La Luce
Caesar Dressing
| Category: | Insalate |
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Notes
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Ingredients
| 4 | c. | Red wine Cabernet vinegar (Unio) |
| 2 | c. | Dijon mustard (Beaufor) |
| 2 | c. | Lemon juice (Fresh squeezed) |
| 6 | c. | Parmesan Reggiano (Grated) |
| 2 | c. | Whole garlic (Fresh peeled) |
| 1½ | c. | Worcestershire sauce |
| 2 | c. | Anchovy fillet |
| 18 | ea. | Egg yolks |
| 4 | tbsp. | Kosher salt |
| 2 | tbsp. | Black pepper |
| 2 | gal. | Canola oil |
| 1 | gal. | Extra virgin olive oil (Unio or Frantoio) |
| 1 | qt. | Water (as necessary) |
Preparation
- Combine everything except the water and oils in a bucket.
- Add the oils slowly while mixing with the burre mixer. Alternate water for oil if you see the dressing is getting too thick. You may not need all the water.
- Make sure to add the oil slowly while mixing, if not dressing will broke.
- Rectify seasoning.
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