Dave's Recipes

Jordan's Caesar Salad Dressing (x2 scale)

A basic creamy caesar dressing

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

  • 4 to 6 (16 to 24 g) cloves garlic
  • 8 squirts anchovy paste
  • 2 tsp (8 g) white granulated sugar
  • 1 tsp dijon mustard
  • 4 drops Worcestershire sauce
  • 2 drops tabasco sauce
  • 2 Tbsp white wine vinegar
  • 2 (102 g) large eggs
  • 2 dashes salt
  • 2 dashes black pepper
  • 1⁄3 cup, 2 tsp grated parmesan cheese
  • 2 Tbsp fresh parsley
  • 4 to 6 (16 to 24 g) cloves garlic
  • 8 squirts anchovy paste
  • 2 tsp (8 g) white granulated sugar
  • 1 tsp dijon mustard
  • 4 drops Worcestershire sauce
  • 2 drops tabasco sauce
  • 2 Tbsp white wine vinegar
  • 2 (102 g) large eggs
  • 2 dashes salt
  • 2 dashes black pepper
  • 1⁄3 cup, 2 tsp grated parmesan cheese
  • 2 Tbsp fresh parsley

Combine in a blender (fresh parsley is optional).

  • 1 1⁄2 cup (312 g) vegetable oil
  • 1 1⁄2 cup (312 g) vegetable oil

Add oil in a thin stream, slowly.

Sources:

  • Jordan McCurrach

Category:

Salads

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