THE BEST CEASAR DRESSING RECIPE.
4 EGG YOLKS
1 LITRE OF OIL
1 TABLE SPOON OF FRESH LEMON JUICE
30G ANCHOVIES
1 PIECE OF GARLIC
1.5 TABLE SPOONS OF VINEGAR
3 TABLE SPOONS OF WORCHESTER SAUCE
2 TABLE SPOONS OF DIJON MUSTARD
METHOD
ADD THE EGG YOLKS, VINEGAR AND LEMON JUICE IN A MIXING BOWL. WHISK ON MEDIUM SPEED ADDING THE OIL VERY SLOWLY DROP BY DROP. THIS WILL MAKE A MAYONNAISE. WHEN YOU HAVE ADDED ALL THE OIL DROP BY DROP. IN A SEPARATE HAND BLENDER, BLEND THE REST OF THE INGREDIENTS TO A FINE PASTE. THEN ALL YOU NEED TO DO IS FOLD BOTH TOGETHER AND ADD SALT AND PEPPER TO TASTE.
NOW PUT IT IN THE FRIDGE TO COOL AND MARINATE. ONCE COOL YOU CAN ADD IT TO YOUR SALADS OR USE AS A DIP. I HOPE YOU ENJOY THIS RECIPE.
