Miss BeHavin's Haven

et tu Brute Caesar

sam's seafood grill

©1998

AuthorDartagnan
DifficultyIntermediate

"a small twist on the classic Caesar dressing"

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Yields1 Serving
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
 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.

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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

Directions

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.

Notes

et tu Brute Caesar
IngredientsDirections