©1998
AuthorDartagnan"a small twist on the classic Caesar dressing"
1 tbsp Champagne vinegar
2 tbsp Meyer lemon juice fresh squeezedregular lemon, add 2 teaspoons sugar
1 tbsp roasted garlic, minced and mashed
1 ½ tbsp roasted shallot, chopped fine1/4 and mashed
1 medium egg yolk
1 tbsp Dijon mustard
½ tsp Worcestershire sauce
6 medium anchovy fillets, chopped fine and mashed
To Taste Madagascar black peppercorns, ground fine
To Taste white pepper
2 tbsp buttermilk blu cheese, crumbled fine
2 tbsp parmesan cheese, grated extra fine
⅔ cup Atlas Extra Virgin Olive Oil
Marinade or Baste
2 tbsp roasted garlic, minced and mashed
1 tbsp roasted shallot, chopped fine and mashed
¼ tsp cayenne
½ tsp Sumac
1
Place vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in small processor and blend until well mixed.
2
With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
3
Pulse in the Gorgonzola and Parmesan. Seal and cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
Marinade and Baste
4
If using as a marinade for seafood or poultry, do not add cheeses, reduce olive oil by 1/3 cup. Add extra ingredients and blend until smooth. Use immediately or refrigerate. Any seafood, poultry, pork.
5
Any seafood, poultry, pork.
CategoryDressings, Recipes, Sam\'s Seafood Grill
Ingredients
1 tbsp Champagne vinegar
2 tbsp Meyer lemon juice fresh squeezedregular lemon, add 2 teaspoons sugar
1 tbsp roasted garlic, minced and mashed
1 ½ tbsp roasted shallot, chopped fine1/4 and mashed
1 medium egg yolk
1 tbsp Dijon mustard
½ tsp Worcestershire sauce
6 medium anchovy fillets, chopped fine and mashed
To Taste Madagascar black peppercorns, ground fine
To Taste white pepper
2 tbsp buttermilk blu cheese, crumbled fine
2 tbsp parmesan cheese, grated extra fine
⅔ cup Atlas Extra Virgin Olive Oil
Marinade or Baste
2 tbsp roasted garlic, minced and mashed
1 tbsp roasted shallot, chopped fine and mashed
¼ tsp cayenne
½ tsp Sumac