Originally Posted by kitchenelf
lol Ishbel - yes, everyone here pretty much pronounces it worsetershire - hey, and don't be sayin' stuff like discomknockerated
here - could get you penalized
(love that word but I'll have to print it out and carry it with me to remember it!!!)
Discomknockerated? ROFL! How about "discombobulated"?
Here's my recipe for Caesar. It's scaled-down from one of the 4-gallon yield recipes that I've made at work. I haven't made it at home to test it. I have serious doubts about the 3/4 CUP of cracked black pepper. I don't have the original recipe here at home to double-check it.
Note that I have a tip about wrapping the mixer with plastic wrap. This is a for a Stand mixer, like a Kitchenaid. Make sure that nothing extends into the mixing bowl, or the whisk will rip it up and into the dressing.
You can cheat, by pouring the mustard, pepper, salt, Worcestershire, anchovies, parmesan, garlic, lemon juice, and egg yolks into a large container, and mixing it with an immersion blender (Emeril's "boat motor"). Add the oil and vinegar in a slow, steady stream, while blending.
Yields: 1 pt
1 t Dijon mustard
¾ c cracked black pepper
3/8 t salt
1 t Worcestershire
One 2 oz tin of anchovies, puréed
1 T parmesan
3 t minced garlic
½ t lemon juice
1 egg yolk
1 ½ c salad oil
2 ½ T red wine vinegar
In the bottom of a mixing bowl, add the Dijon mustard, pepper, salt, Worcestershire, anchovies, parmesan, garlic, lemon juice, and egg yolks. Mix thoroughly. Place bowl on machine, and wrap with plastic wrap to enclose the bowl. Open a small hole to pour the remaining liquids. Start stirring with the whisk attachment on a High speed. Alternately add the oil and red wine vinegar in a slow, steady stream, until a smooth, uniform mixture is formed.