Oil Olive - Caesar Dressing (Use Only Pasteurized Egg)

Post Reply
User avatar
Chowhound
Admin
Posts: 9185
Joined: 30 Aug 2012, 08:35

Oil Olive - Caesar Dressing (Use Only Pasteurized Egg)

Post by Chowhound »

30-second-caesar-salad-dressing4.jpg
1 pasteurized egg at room temperature
1 cup olive oil mild or extra virgin, your choice, at room temperature
1/4 cup grated Parmigiano Reggiano cheese
1 clove garlic smashed (add 1 more clove if you love garlic)
4 Tbsp fresh lemon juice
1 1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp fresh cracked black pepper
1 1/2 tsp anchovy paste

Put all the ingredients in a large mason jar. Make sure your egg and oil are at room temperature. Put an immersion blender down into the jar, and turn on. Blend, pulling up as you go, until the dressing has emulsified. This will only take a few seconds. Give it a stir, and then taste to adjust the seasoning. Tasting is key to getting it just perfect. You may want a little more anchovy, or lemon. I always add more cracked pepper. Keep refrigerated and eat within a few weeks.

Raw eggs can very rarely contain bacteria that can make you sick. That's why you must use pasteurized eggs for any recipe that calls for raw or under cooked eggs. Pasteurized eggs have been heated to a temperature that kills any possible bacteria, but is not hot enough to cook the egg. You can find pasteurized eggs in most supermarkets now, and they can be used just like any other eggs.
Peace At The Dinner Table - Good Food Has No Borders!
Post Reply