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.