Dave's Recipes

Jordan's Caesar Salad Dressing (x4 scale)

A basic creamy caesar dressing

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

  • 8 to 12 (32 to 48 g) cloves garlic
  • 16 squirts anchovy paste
  • 1 Tbsp, 1 tsp (17 g) white granulated sugar
  • 2 tsp dijon mustard
  • 8 drops Worcestershire sauce
  • 4 drops tabasco sauce
  • 1⁄4 cup white wine vinegar
  • 4 (204 g) large eggs
  • 4 dashes salt
  • 4 dashes black pepper
  • 3⁄4 cup grated parmesan cheese
  • 1⁄4 cup fresh parsley
  • 8 to 12 (32 to 48 g) cloves garlic
  • 16 squirts anchovy paste
  • 1 Tbsp, 1 tsp (17 g) white granulated sugar
  • 2 tsp dijon mustard
  • 8 drops Worcestershire sauce
  • 4 drops tabasco sauce
  • 1⁄4 cup white wine vinegar
  • 4 (204 g) large eggs
  • 4 dashes salt
  • 4 dashes black pepper
  • 3⁄4 cup grated parmesan cheese
  • 1⁄4 cup fresh parsley

Combine in a blender (fresh parsley is optional).

  • 3 cups (624 g) vegetable oil
  • 3 cups (624 g) vegetable oil

Add oil in a thin stream, slowly.

Sources:

  • Jordan McCurrach

Category:

Salads

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