Sunday, January 31, 2010
By Jessica Cameron
Makes approx 2 cups
- ¼ cup of white wine vinegar
- ¼ cup of Worcestershire sauce
- 5 large cloves of fresh micro-planed garlic
- 1/8 cup of roasted granulated garlic
- ¼ cup of black pepper
- 1/3 cup of Dijon mustard
- 1 tablespoon of anchovy paste
- 1/8 cup of lemon juice
- ¼ cup of finely grated Pecorino-Romano cheese
- 1 cup of vegetable oil
Whisked together until emulsified.
For Caesar Salad allow 2-3 hours set time for chicken.