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54
Caesar Vinaigrette
Makes about 2 cups
INGREDIENTS
1 egg
3 tablespoons fresh lemon juice
1 tablespoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 anchovy fillets, mashed
Scant cup peanut oil
1/3 cup extra-virgin olive oil
1/4 cup freshly grated Parmesan
Kosher salt
Freshly ground black pepper
METHOD
1 Using a whole egg rather than just egg yolks results in a lighter
Caesar dressing that comes together more easily.
2 In your food processor fitted with the Emulsifying disc, add egg,
lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard,
and anchovies. Slowly pour in the oils to emulsify. Stir in the cheese
and season with salt and pepper.
3 Refrigerate in a covered container. When ready to use, whisk or
shake the container.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
53
Hot Chinese Mustard Sauce
Chinese mustard is fiery hot, so I moderate its power by creating a
simple sauce which can be used in all sorts of ways. My favorite is
with spring rolls. (See separate recipe in Appetizers, Salads &
Entreés section)
Makes 1 1/2 cups
INGREDIENTS
2 tablespoons Chinese dry mustard
(or Colman’s English Mustard Powder)
2 teaspoons water
2 tablespoons rice wine vinegar
1/4 cup pickled ginger liquid
Juice of 1 lemon
Pinch of turmeric
1 tablespoon sugar
1 tablespoon chili oil
1 tablespoon Asian sesame oil
1 cup peanut oil
METHOD
1 In your food processor with the Emulsifying disc attached, combine
all the ingredients except the peanut oil. Pulse until well blended.
Turn processor on and slowly add the peanut oil until emulsified. Set
aside until needed. This can be prepared up to 1 week ahead.
Recipe courtesy Wolfgang Puck
FG_FoodProc Manual2 7/7/06 3:54 PM Page 55