Egg Based Dressings

Cooked Creamy Caesar-Style Dressing

This recipe makes 2/3 cup.  It can be doubled easliy.

Ingredients:

  • 1/2 cup cooking oil
  • 1 clove garlic, crushed
  • 2 egg yolks
  • 2 tablespoons wine vinegar
  • 2 tablespoons lemon juice
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon Worcestershire sauce

Directions:

  1. Combine oil and garlic in jar with tight-fitting lid.  Refrigerate several hours or overnight.
  2. Remove garlic.  Set oil aside.
  3. In small saucepan set over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges.
  4. Remove from heat.  Let stand to cool 5 to 20 minutes.
  5. Pour into a blender and cover.  Start blending on a medium speed and slowly pour in the reserved oil.
  6. Cover and turn to a high speed and continue blending until the dressing thickens.
  7. Cover and chill if not using immediately.

Green Goddess Dressing

Makes about 2 cups of dressing.

 

Ingredients

  • 1 to 1 1/4 cups good quality mayonnaise (or home-made)
  • 1/2 cup (4 oz.) sour cream
  • 1 1/2 tablespoons fresh flat leaf parsley, chopped
  • 1/4 cup green onions with tops, minced
  • 2 tablespoons lemon juice or wine vinegar (tarragon vinegar is great here too)
  • 1/2 clove garlic, minced
  • 1/2 teaspoon salt
  • ground pepper to taste

Directions:

  1. In medium bowl, whisk together all ingredients until well combined and the mixture is smooth.
  2. Cover and chill if not using immediately.

Mayonaise

 

Note/suggestions:  An additional egg will make this a thicker mayo.  Add garlic or herbs to vary the flavor as desired.  This recipe can be doubled.

Ingredients:

  • 1 egg
  • 1 egg yolk
  • 2 Tbsp lemon juice or wine vinegar
  • 1/2 tps of salt
  • 1 cup oil (canola or olive oil, give very different tastes but both work well)

Directions:

  1. In a blender whip the egg, yolk, lemon juice and salt.
  2. While the blender is running, slowly pour the oil through the opening in lid. The mixture will start to thicken.
  3. Continue to run the blades until the mayo is creamy and thick.

You can subtitute boiled eggs and hard boiled egg yolks for the raw eggs, but will result in a  different looking mayo.