Yuzu Caesar Dressing by Chef Marcel Vigneron
Difficulty
Medium
Allergens:
White AnchovyEgg Yolk
Ingredients
For the Dressing:
45 grams White Anchovy
60 grams Egg Yolk
100 Grams Water
5 grams Black Pepper
50 grams Yuzu Juice
30 grams Lime Juice
15 grams Raw Garlic
5 grams Black Garlic
20 grams Salt
30 grams Worcestershire Sauce
25 grams Whole Grain Mustard
75 grams Truffle Scraps
800 grams oil (400g Olive Oil & 400g Canola Oil)
Pinch of Xanthan Gum
Parmesan, grated to taste
Serve With:
Pieces of thinly sliced focaccia bread fried in butter for croutons
Pecorino, grated
Fried thinly sliced white anchovies
Romaine hearts
Instructions
Step 1
Add all of the ingredients (except the oils) into a food processor and pulse until the anchovies and garlic break down.
Step 2
Slowly pour in the oil to emulsify.
