Molcajete Caesar Salad Dressing

Name: Molcajete Caesar Salad Dressing
Cuisine: Mexico
Ingredients: 4 large eggs; Coarse sea salt or kosher salt; Coarse sea salt or kosher salt; 2 large cloves garlic; Juice of 1 lemon; 4 to 6 anchovy fillets in olive oil, with oil from the can (optional); 4 to 6 anchovy fillets in olive oil, with oil from the can (optional); 2 teaspoons Dijon mustard; 1 teaspoon Worcestershire sauce; ¾ cup (180 ml) oil reserved from poaching the trout, or; ½ cup/120 ml if you are using oil from the anchovy can 4 to 6 tablespoons (25 to 40 g) grated queso Cotija or Parmesan Freshly ground black pepper; ½ cup/120 ml if you are using oil from the anchovy can 4 to 6 tablespoons (25 to 40 g) grated queso Cotija or Parmesan Freshly ground black pepper

Preparation info

Makes About
2 cups

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Ingredients

4 large eggs
Coarse sea salt or kosher salt
2 large cloves garlic
Juice of

Americas
Mexico
Garnish
Fish course
Gluten-free
Pescatarian

Method

First, pasteurize the eggs. Fill a bowl with cold water and set it near the stove. Put the eggs into a saucepan, add cold water to cover, place over high heat, and bring to a boil. As soon as the water boils, scoop out the eggs and plunge them into the bowl of cold water and carefully peel. If you have cooked your eggs perfectly, they will be just shy of soft-boiled. The yolks will go into the