The Restaurant
at The Egremont Inn

South Egremont, Massachusetts

Specialty Recipe

Caesar Dressing

The Egremont Inn Restaurant Website

Terms about Salad Dressings

Ingredients:

1 whole egg plus 1 yolk

1 Tablespoon minced anchovy

Just under 1 Tablespoon minced capers

1 Tablespoon garlic

1 Tablespoon mustard

Juice of 3/4 large lemon

Pinch of salt and pepper

2 cups vegetable oil

5 Tablespoons grated Parmesan (should be fresh)

Suggested Equipment

food processor at least 1-quart capacity

measuring spoons and cups

rubber spatula

small cutting surface

sharp knife which is comfortable in your hand

Place whole egg and egg yolk in bowl of food processor and pulse to combine. Add anchovy and capers to the egg and blend until pale/light yellow and frothy. Add garlic and mustard; blend again. Add lemon juice and salt and pepper; blend again. With food processor running, pour in 1-12 cups of oil in a slow drizzle/stream. Add Parmesan, continue blending, and add the rest of the oil in a slow drizzle. Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency.

• The Restaurant at The Egremont Inn
• Lodging at The Egremont Inn on VirtualCities.com
• The Egremont Inn Restaurant Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)