Caesar Salad Dressing Part 1

    Published: 06-16-2009
    Views: 31,659
    Robert Nassar from Dinner Done breaks down how to make Caesar salad dressing.

    Robert Nasser

    Robert Nasser is the owner of Dinner Done's Centreville, VA store. Robert has been involved in the kitchen in one form or another from age 6. A past owner of 2 restaurants in Venezuela, he knows what good food is made of: great ingredients and great recipes. Concern for the way our eating habits are changing, especially since more and more households are extremely busy places, played a big part in his decision to license a Dinner Done store in Virginia from his brother and sister in law in Florida. Filling the need for healthy meals, while getting families back around the dinner table is a major reason for Dinner Done's success. His international background and love of travel have given Robert a unique perspective on foods and ingredients, and how best to marry them to obtain new tastes and flavors. When coming up with new recipes for his customers, Robert can draw upon this experience to enable them to try new ideas without sacrificing taste or nutrition. A self confessed recipe book addict, he has accumulated over 50 cookbooks in 3 languages. These rarely stay on a shelf, as he uses them almost daily!

    Hello! Im Robert Nassar from Dinner Done. Today, were going to make a Caesar salad. What were going to show you now is the first part, how to make the Caesar salad dressing. Start out by separating the egg from the yolk of one egg. Easiest way to do this is crack the egg in two and as you pull the shell apart, let the white drip into a pan or even into the kitchen sink as youre not going to use it. Whatever is left you can juggle back and forth and let it drip off until youve got most of the white done and gone. Once youve got the yolk separated, put it into the shallow bowl that youll be using to make your dressing in. Next, were going to take approximately one teaspoon of Dijon mustard. If you plan to use more than one yolk because youre going to serve a large number of people, the proportion would be one teaspoon of Dijon mustard to one egg yolk. Put your egg yolk and your Dijon mustard together taking a whisk, blend the two until youve got a uniform paste. What were going to be making now the base of this dressing is pretty much mayonnaise.

    I like to use a light oil instead of a heavy olive oil. In this case Im using Canola oil, but you can use a very high quality, very light extra virgin olive oil if youd like. Try to stay away from using corn oil or vegetable oils as they can give a slightly off taste to your dressing. Take your whisk and drizzle very slowly as you whisk the oil into your Dijon and egg yolk mixture. Keep drizzling little by little, see its a very thin stream and keep moving your whisk. As you do this you will be creating whats known as an emulsion. Youll see that your mix starts to thicken up and coincidently get a little bit clearer each time. Continue mixing until you have -- Id say about half a cup of dressing if you plan to serve say, four people with your salad. You can get up to two cups of mayonnaise out of one yolk if you wish. Every now and then you might want to stop drizzling oil and make sure that you incorporate the oil all of it into your emulsion. This is the hardest part of making a Caesar salad folks. So, once you get past this step, you are home free. Continue to drizzle and whisk. Now, what were going to do next is very important and its a step you really dont want to skip. What were going to do is were going to add lemon or lime juice either one works to this and the reason for that mainly is if you didnt add any kind of acid into this like lemon or lime juice eventually the egg yolk and mustard and oil would separate again and youd have something looking pretty ugly. Okay, thats about enough for me. Now, as a last step notice how its gotten a lot creamier and a lot thicker so as a last step Im going to make sure that I incorporate everything; I dont have any oil or any egg or mustard floating around and once Ive got that done youll see that weve got a pretty creamy chunky mayonnaise. At this point then I want to take the juice of half of a lime or half of a lemon whatever you happen to have handy. I like to use this lemon squeezer but you can always use a fork and your hands too. Squeeze it in and continue mixing until youve mixed all of the lemon juice with the mayonnaise. Now, notice how weve gotten a little bit lighter and starts to actually look like that mayonnaise youve got in the fridge except this ones better.

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