Blackhorse Farm Caesars Dressing Recipes

Steps:

• In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.

Steps:

• Whisk the mayonnaise, anchovy paste and garlic together in a small bowl. Whisk in the lemon juice, 2 teaspoons water and a few grinds of pepper until blended.

Steps:

• For the Caesar salad dressing: Combine the garlic, mustard, vinegar and two pinches of salt in a blender and mix thoroughly. Add the mayonnaise and blend together to form a thick base. In a slow stream add the olive oil through the hole in lid. Scrape the dressing with spatula into a bowl and season to taste with salt, pepper and lemon juice. If desired, add some anchovy to the dressing to create a deeper, saltier taste.
• For the Caesar salad croutons: Cut the baguette into cubes. Melt the butter in a skillet and add the garlic powder, paprika and pepper. Add the bread cubes and saute just until the bread cubes begin to brown. Set aside to cool.
• Wash and dry the lettuce. In a large salad bowl, combine the lettuce, dressing and croutons. Top with freshly grated Parmesan. Toss gently to combine well;

Steps:

• To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.

Steps:

• Using wood (spoon or bowl) and a fork or spoon make a paste of the garlic, Anchovy, and salt.
• Add paste to your mixing bowl with the egg yoke and blend. With a whisk, gently blend while slowly adding the oil at about 1 tablespoon every 15 seconds to begin emulsifying the dressing.
• DO NOT ADD ACIDS YET. Whisking to slow or fast, or adding oil to fast will break the emulsion. If that happens add 1 yoke to another bowl and a little oil and restart the emulsion, add this to the dressing.
• Once you have about 1/4 cup of oil thickened you can add the oil faster. After the oil, add the vinegar and lemon juice, Dijon and any remaining ingredients. Note, the acids make it hard to emulsify to wait till the end. Chill before serving.