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Steak and Ale Style Caesar Dressing


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Yield: 8 servings

1 Anchovy paste (3")
1 teaspoon Black pepper
4 teaspoon Dijon mustard
3 large Eggs
1 cup Oil
1/2 cup Lemon juice
1/4 cup Water; more if needed to thin
3/4 cup Parmesan cheese

Measure anchovy paste by squeezing it out of tube and laying it in a line on clean plain paper until the line measures 3". Mix anchovy paste, black pepper, and mustard in small bowl. Blend eggs and oil in blender; gradually add anchovy mixture and remaining ingredients.

Change to mayo-based ingredients and procedure:
less lemon juice, fewer eggs, and I bet it won't need water to thin then.




STACKS, The Art of Vertical Food

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