Caesar Dressing with a hint of Vermouth

Submitted By:
CreativeCooks


No. of Servings:
Preparation time:
Course:
Other Cooking time:
15min(s) Cooking Instructions:
Put the egg yolks, mustard and a good pinch of sea salt into a food processor. Turn on for roughly 20 seconds then with the machine still turned on, slowly dribble in half the olive oil to form a thick emulsion. As the mixture starts to thicken, add half of the wine vinegar which will make it a more runny consistency.

Continue to add the oil slowly then finish adding the remaining vinegar. Now add the Vermouth and Chicken Reduction and chicken stock. Add the anchovies, grated parmesan, garlic and season with salt and black pepper.


Chefs tip:
Have all ingredients at room temperature before starting.

Great dressing for chicken and fish.

This dressing will keep for several weeks in an air-tight container in the fridge.