ceaser
Differences
This shows you the differences between two versions of the page.
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ceaser [2021/12/01 20:38] 127.0.0.1 external edit |
ceaser [2026/04/07 20:47] (current) jforbes |
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| - Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed. | - Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed. | ||
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| + | =====Thicker Version ===== | ||
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| + | * 3 oil-packed anchovy fillets | ||
| + | * 1 large garlic clove | ||
| + | * ¾ tsp kosher salt | ||
| + | * 2 large egg yolks | ||
| + | * 1½ Tbsp fresh lemon juice | ||
| + | * ¾ tsp Dijon mustard | ||
| + | * 4 oz neutral oil (veg, grapeseed, or light olive) | ||
| + | * 4 Tbsp finely grated Parmesan (microplane) | ||
| + | |||
ceaser.txt · Last modified: 2026/04/07 20:47 by jforbes