You'll wonder why you bought this in a bottle when you see how easy it is to make.
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This is a great Caesar salad dressing. I have done this by hand in a wooden bowl with a slightly thinner consistency, but turned out very tasty. I try to omit machinery and practicing to do everything by hand. ( for my next Camping / Sailing trip)
Another variety which I tried in order to reduce cholesterol; I have mixed the ingredient in a blender with egg white only but a bit more parmesan.
It turned out really thick and tasty and I was complemented on the taste.
Maybe try it one day?
Nice recipe, any thoughts as to how long it can be stored in the fridge given the raw eggs?
I tried this dressing on top of romaine with some capers and fried garlic slices (fry them slowly to avoid them going bitter and pat them dry with a paper towel), croutons and some shavings of aged parmesan and it was delicious! A great lunch or suppertime treat.
I know this is probably not the answer you'd like to hear but we focus here on answering questions for students related to skill and technique, recipe problems (e.g. why was the sauce too thick, etc). Our goal at Rouxbe is to help you become a better cook. I wish we had a glossary for all these types of terms, but there are just so many great resources out there for these types of questions so we decided to dedicate our site to helping people learn to cook.
Here's your answer from a google search: http://en.wikipedia.org/wiki/Anchovy
You can always keep the anchovies in the refrigerator so there is no wasting them- they will keep for many months. As far as flavor, it honestly would be of minimal difference in this dish since you have so many other elements and bold flavors. I think either way will yield good results... good luck.