is not just to learn how to dress one of the America's favorite salads. It's to learn the basic cooking technique of emulsification. And it's to have one of the creamiest, most savory, umami-packed condiments in the world right on hand. Once you make your first batch, you'll realize that the stuff in a bottle doesn't hold a candle to the richness of homemade Caesar dressing. Even better: it's easy to make and comes together in minutes.
and neutral oils work. It just depends on the flavor you're going for . Want your dressing to have a rich olive flavor? Use olive oil. Want to temper the olive flavor a bit ? Use a combination of olive oil and neutral oil, or just go with neutral oil altogether. When you've finally decided what oil to use, measure out a full cup. Now add the oil to the bowl of dressing in a slow stream, whisking the ingredients together constantly so that the oil gets fully incorporated into the sauce . After you've added all the oil, continue mixing the dressing for another minute or so, just to ensure that the fats and acids properly come together for a thick, creamy, beautiful dressing.Remember that parm you grated? It's time to use it.
I use a coddled egg. :)
OMG! Is that a picture of Jesus in there! See it? OMG!