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Message
re: Favorite Dressing spinoff (homemade)
Posted on 11/8/18 at 3:50 pm to CarRamrod
Posted on 11/8/18 at 3:50 pm to CarRamrod
Special Caesar House Dressing
One pint Mayonnaise,
One boiled egg
One tbsp. Worschestire Sauce
One teaspoon crushed whole black pepper
1/4 cup buttermilk
One teaspoon salt
4 cloves of garlic
Blend, let sit overnite
Posted on 11/8/18 at 3:52 pm to bdevill
Emeril's Champagne Vinagrette with Asparagus
Ingredients
Serves 6
• 2 pounds asparagus, trimmed
• 1 tablespoon minced shallot
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup champagne or white-wine vinegar
• 1/2 cup vegetable oil
• 1 tablespoon minced fresh herbs, such as basil, chives or flat-leaf parsley
Directions
1. Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
2. In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
Ingredients
Serves 6
• 2 pounds asparagus, trimmed
• 1 tablespoon minced shallot
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup champagne or white-wine vinegar
• 1/2 cup vegetable oil
• 1 tablespoon minced fresh herbs, such as basil, chives or flat-leaf parsley
Directions
1. Prepare an ice-water bath; set aside. Place asparagus in a steamer basket set over a pot of boiling water. Cover and steam until just tender. Remove and transfer to ice-water bath until cool. Remove and pat dry. Place asparagus on a platter (or divide between 6 individual plates); set aside.
2. In a medium bowl, whisk together shallot, garlic, mustard, salt, pepper, and vinegar. While whisking constantly, add the oil in a slow, steady stream until completely incorporated. Whisk in the herbs. Drizzle vinaigrette over asparagus. Serve immediately.
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