INGREDIENTS
1 lb egg yolk
1/2 lb shredded parmesan cheese
7 oz fresh peeled garlic
5 oz anchovy fillet
1/4 quart lemon juice
2 oz whole black peppercorns
1 oz salt
Worcestershire sauce, to taste
1/3 quart white vinegar
10 quarts vegetable oil
Romaine lettuce & Croutons
DIRECTIONS
1. Place egg yolks in a bowl and mix at high speed until creamy.
2. Add oil slowly while beating and an emulsion starts to form.
3. Continue adding oil in a slow stream until you have all the oil blended in and mixture looks like mayonnaise.
4. Add rest of ingredients and adjust seasoning to taste.
5. Chill dressing until ready to use.
6. Put Romaine lettuce in bowl, toss with dressing, add 4-5 croutons, top with fresh parmesan cheese and serve.
YES….THIS DOES MAKE A HUGE RECIPE, JUST LIKE THEY MAKE ON THE SHIPS. YOU CAN DOWN SIZE TO FIT YOUR NEEDS.
