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[QUESTION] What are your favorite spices to use in soups?
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I approve of this recipe.
The rough proportions would be something like this given that Cesar dressings are made differently.. (Side note from my point of view is that I'd use anchovies)
- Avocado oil: 60-80%
- Lemon juice and/or vinegar: 10-20%
- Water: 0-10%
- Dijon mustard: 1-3%
- Parmesan cheese: 5-10%
- Garlic powder and thyme: less than 1%
- Sea salt and black pepper: 0.1-1%
- Tamari: 0.1-1% (optional)
- Xantham gum: less than 0.1% (optional)
Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I'd suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.
I have the world's best caesar dressing. People remark on it all the time. It is also the dressing for the world class steakhouse Caesar's. Here it is:
- equal parts olive oil and grated parm. For a typical meal, it's 1/3 cup of each. This is sufficient for a large head of romaine.
- 1 egg
- 1Tsp lemon juice (fresh squeezed)
- 1/2 tsp fish sauce or squirt of anchovy paste
- 1/4 tsp seasoning salt
- grind of black pepper
- 8-10 drops hot sauce like Franks
- 8-10 drops Worcestershire sauce
- 1tsp white vinegar
- 2 cloves garlic minced
I blend and taste at this point, ensuring that there is a proper balance of umami, sour, and salt. Zhuzh it up accordingly with additional hot sauce, Worcestershire or lemon juice to taste. A sprinkle of MSG is magic for an umami bomb like this as well.
no thyme, water, xanthan gum. You can use a squirt of dijon as an emulsifier if and only if your gut biome is too much of a pussy to handle the raw egg in your dressing. I've made and ate this hundreds of times without incident.