César Dressing, is actually Mexican, not Italian. How do you do your´s ?
Here is my récipe:
1 large egg
2 tsps. White Sherry Vinegar
3 tsps of Dijon Mustard
1 anchovy filete
1 clove garlic
1 / 3 Cup of Spanish Extra Virgin Olive Oil
1) Firstly, Blanch the egg in boiling hot wáter for 1 minute only.
2) Then run some icy cold wáter and peel the egg and place in a large glass bowl, finely minced ..
3) Now add the vinegar, the Dijon, the garlic minced finely, and the minced anchovy.
4) Combine well, with a spatula or tablespoon and take a stand up Mixer and créate a Pesto Textured Dip.
5) Now very slowly, with a pipette, add the Evoo ..
6) With your stand up mixer, créate a slightly thick yet creamy dressing ..
Refrigerate until ready to use on your salad or for crudities ..
Here is my récipe:
1 large egg
2 tsps. White Sherry Vinegar
3 tsps of Dijon Mustard
1 anchovy filete
1 clove garlic
1 / 3 Cup of Spanish Extra Virgin Olive Oil
1) Firstly, Blanch the egg in boiling hot wáter for 1 minute only.
2) Then run some icy cold wáter and peel the egg and place in a large glass bowl, finely minced ..
3) Now add the vinegar, the Dijon, the garlic minced finely, and the minced anchovy.
4) Combine well, with a spatula or tablespoon and take a stand up Mixer and créate a Pesto Textured Dip.
5) Now very slowly, with a pipette, add the Evoo ..
6) With your stand up mixer, créate a slightly thick yet creamy dressing ..
Refrigerate until ready to use on your salad or for crudities ..