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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 75 |
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House Caesar Dressing Serve with grilled chicken or sauteed shrimp over romaine, of course. Ingredients:
1 can anchovie, 28 ounces |
1 cup dijon mustard |
1 cup garlic puree |
2 ounces hot sauce |
2 ounces worcestershire sauce |
3 large pinche black pepper |
3 pinches salt |
15 juice lemons |
3 pints cider vinegar |
5 pounds grated parmesan cheese |
24 egg yolk |
1 gallon olive oil, 1/2 gallon wesson oil |
Directions:
1. Mix in a plastic 5 gallon pickle container
2. Use a large mixer (similar to a paint mixer)
3. First puree in a robot coupe these ingrediants: anchovie,
4. mustard, garlic, hot sauce, worchestershire, salt & pepper,
5. slowly add the lemon juice.
6. Remove the above into the large container, mix while adding
7. egg yolks.
8. Slowly add the oils, while mixing, occasionally adding the vinegar.
9. Finish with the grated parmesan cheese.
10. This is a bulk recipe, and must be stored in a walk box,
11. keep covered. Will last until egg yolk goes bad,
12. a few days.
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