Recipes Caesar Dressing Narcoossee’s Grand Floridian Resort
Batch recipe from kitchen. In brackets is a scaled down version.
Ingredients:
1 pound Anchovy fillets (1 ounce)
24 ounces lemon juice (1.5 ounces)
3 ounces garlic (2 teaspoons)
2 quarts egg yolks (1/2 cup)
8 ounces red wine vinegar (1 Tablespoon)
148 ounces olive oil (9 ¼ ounces)
8 ounces Parmesan cheese (3 Tablespoons)
1 ounce Dry mustard powder (3/4 teaspoon)
2 Tablespoons salt (1/2 teaspoon)
1 Tablespoon pepper (1/4 teaspoon)
Method of Preparation:
1. Puree garlic and anchovy until smooth.
2. Beat yolks in the Hobart mixer until thick.
3. Add garlic/ anchovy mixture to eggs and mix well.
4. add mustard powder.
5. Slowly add oil.
6. After oil add vinegar and lemon juice.
7. Add cheese and season.
