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Hail Caesar!

A finished caesar in the mixer    One of my oldest and dearest recipes, assembled and adapted from a union of my Father’s and his Sous Chef, Bobby’s collection. This recipe has been tweaked and perfected, loused up and neglected, for decades. Here is the most recent incarnation.

 
3 egg yolks
1 package anchovies or anchovy paste
3 garlic cloves
Paste of anchovy,garlic, mustard,egg1 teaspoon dijon or other flavorful mustard
2 cups vegetable oil, olive oil may be used, but your dressing will taste like it.Slowly add oil to anchovy mixture
3 lemons, juiced and strained

     Puree first four ingredients well in food processor. It is helpful to mince the garlic before this step. We use the microplane. Once thoroughly pureed, transfer to a mixing bowl. This is actually easier done with a hand whip, but we’ve practice and use the tabletop mixer. Have the oil in a pitcher so it can be easily poured very slowly into the dressing base while vigorously whipping. This is called mounting the dressing and can be notoriously difficult. Remember to add the oil very slowly and constantly whip. You will be able to see the oil “mount” into the emulsion. If you add the oil too fast, it will begin to gather on top. If this happens stop adding oil and continue to whip. You will end up with a lovely mayonnaise. If the mayo gets too thick before you add all the oil, add a few drops of lemon juice.

If the dressing fails to mount, it is considered “broken.” This is just as it looks, a disaster. To fix it, in a new bowl combine 1/2 teaspoon mustard and 1 teaspoon mayonnaise (the white condiment from your fridge.) Slowly add the broken dressing to the new bowl. In effect you are mounting the mayo/mustard mix with the broken dressing. Good luck and Good Stuff!

Build a Caesar

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