William Lander, Daniel Morgenthau, Shaun Searley

Caesar Dressing

Name: Caesar Dressing
Yield: Makes 500 g
Ingredients: 1 tbsp vinegar; pinch of salt; 1 tbsp Dijon mustard; 3 free-range organic egg yolks; 50 g boquerones; salt, to taste; lemon juice, to taste; 600 g vegetable oil; salt and freshly ground black pepper, to taste; 100 g Parmesan, grated

Preparation info

Makes
500 g

Difficulty
Easy

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

A classic, the QCH way. The quality of boquerones really matters here – get the best you can find.

Ingredients

3 free-range organic egg yolks
1 tbsp Dijon mustard
pinch of salt

Method

Place the egg yolks, Dijon mustard, salt and vinegar in a blender and blend at the highest setting until the egg yolk starts to thicken.

Now begin to add the vegetable oil from a jug in a gentle, slow but steady stream.

Emulsify the oil and the egg yolks until thick and smooth, allowing yourself to add a few drops of water when necessary to prevent the mixture from splitting. On