For a simple ceaserdressing
65gr parmagiano
60gr egg yolk
20gr sherry vinegear
Half a can ansjovis
Half a garlic
150 gr oil
water
In a cup blend everything except the water and oil with a handblender
Slowly add the oil starting of in a drip pattern
The water is to thin it to your liking
I wonder if I'll ever do this one, the egg yolk bit isn't lazy friendly, but it sounds good. What do you do with the white of the egg? Just chuck it out the window?
And does this sort of thing keep in the fridge? 🤔
Doesnt store very long 1 2 days tops but this isnt a big recipe
I got a no egg yolk Caesar of you want it?
Is it the same but without the egg yolk lol😉?
Easier and really good😁
https://anoregoncottage.com/classic-caesar-salad-dressing-recipe/
😂😂
I dont know how east its to get over there for non restaurant people but you can buy egg yolk only comes in like a juicy type box
But if doing it yourself you can save the egg whites for other dishes like in a chocolade mousse
but you can throw it away i wont judge
