Ingredients
Ingredients
- 3 fillets anchovies, drained
- 2 egg yolks only
- 2-3 cloves garlic
- 1 teaspoon Worsteshire sauce
- 1 tablespoon white wine vinegar, or lemon juice
- 110 grams macadamia oil, or another neutral oil or EVOO if you prefer
- 1 tablespoon EVOO (olive oil)
- pinch salt and pepper to season
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Blitz anchovy fillets and garlic 3 sec on speed 6 or until mashed chopped.
Add butterfly.
Add egg yolks, Worcestershire sauce, & vinegar blend on speed 3 -4 until mixed well.
Keep TM running speed 3-4 with butterfly, adding in EVOO, and macadamia oil via lid slowly. Mix until all oil is drizzled in. Dont rush this process as the slowler you go the better the consistency.
Pinch of salt & pepper to taste.
Recipe
Tip
Keep in fridge use within 2 days due to the uncooked egg.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Simple and tasty! I'll roast or saute the garlic next time though as the variety of garlic I purchased was quite overpowering raw. Camarillo Green Tree Service
Yummy, didn't have any anchovies but still delicious, need to add extra salt to compensate .
Thanks for the recipe.
Thank you for this lovely recipe! Never made my own before, never buying ready-made again!
I wasn't sure about the flavour at first taste, but it really is delicious and well balanced, we couldn't stop eating it and destroyed the entire jar in one sitting. Definitely will make again.
Great flavour and worked perfectly. I followed this recipe exactly and used Rice Bran oil as the main oil. It did come out fairly thick but we could still dribble it on our salad. We will use this again for sure.
I make this withouth the anchovies and love it, its a regular in my house!
Yum! Halved the recipe too and still ample. Quite thick so added more oil to thin but didn't work - still very rich and thick. Thanks for sharing.
I ran out of macadamia nut oil so made it 30% macadamia and 70% olive oil and it worked very well. A little bit thin but otherwise was the key ingredient ot a superb ceasar salad. Personally I would only ever use lemon juice (not vinegar). The balance of anchovies and garlic and anchovies were perfect for hubby and me.
Nice and easy recipe, but we'll also be tweaking it next time. I only used two cloves of garlic, but it seemed to be all we could taste (like garlic aioli as others put it). I also added the egg whites at the end because it was also the thick consistency of an aioli and a bit on the yellow side. I like my Caesar dressing to be whiter, like the Cardini's brand, and runnier for pouring.
I'll definitely try less garlic next time, add the whole eggs, and will experiment with more anchovies, more Worcestershire sauce and maybe lemon juice instead of vinegar.
while very nice wasn't caesary enough for my liking. The garlic was too strong and the wasn't enough zing. More like a garlic aioli. next time i'll add more anchovie, lemon zest and maybe a bit of mustard.
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