94 caesar yolks Recipes

garlic cloves, butter, olive oil, day-old french bread, cut into 3/4 - inch cubes, heads romaine lettuce, egg yolks (or egg beaters), parmesan cheese, shredded, cooked chicken, shredded (optional), olive oil, garlic cloves, anchovy, dijon mustard, lemon juice, sherry wine vinegar or 2 tbsp wine vinegar, pepper

chopped garlic, chopped shallots, balsamic vinegar, dijon mustard, fresh lemon juice, salt-packed anchovy fillets, deboned and soaked in milk,rinsed and drained (i used anchovy paste in the tube), egg yolk (i omitted and it emulsified wonderfully), extra virgin olive oil, canola oil, white pepper, heavy cream, milk, parmigiano-reggiano cheese , cut into 1/2 inch pieces, eggs, egg yolk, kosher salt, white pepper, chiffonade romaine lettuce (long narrow strips, cut from the heart or small inner leaves), freshly grated parmigiano-reggiano cheese, fresh ground black pepper, croutons , from a baguette about 1/4 inches thick,toasted lightly, parmigiano-reggiano cheese , shavings for garnish (made with a vegetable peeler--should be very thin), balsamic vinegar

garlic, crushed, egg yolks (coddled if desired), oil, tabasco sauce, dijon mustard, worcestershire sauce, red wine vinegar, lemon juice, salt and pepper

lemon juice, olive oil, egg yolks, garlic cloves, worcestershire sauce, dijon mustard, anchovy paste, pepper, romaine lettuce, chopped, anchovy packed in oil, parmesan cheese, grated

swiss cheese, anchovy fillets, garlic cloves, garlic powder, egg yolks, virgin olive oil, lemon juice, fresh ground black pepper, head romaine lettuce, parsley flakes, butter, italian bread

garlic cloves, fresh lemon juice, dry mustard, worcestershire sauce, anchovy fillets, rinsed, extra virgin olive oil, uncooked egg yolk, room temperature, grated parmesan cheese or 1/4 cup romano cheese, romaine lettuce hearts (figure 1 heart per person), garlic-flavored croutons

egg yolk, fresh lemon juice, minced garlic, worcestershire sauce, red pepper flakes, dijon mustard, anchovy fillets, mashed, scant 1 cup vegetable oil, extra-virgin olive oil, salt and freshly ground black pepper, head romaine lettuce, cleaned and cut into 1 to 2-inch pieces, freshly grated parmesan, croutons

extra-virgin olive oil, divided, cubed french bread (about 4 oz), anchovy fillets, drained, grated fresh parmigiano-reggiano cheese, red wine vinegar, pasteurized egg yolks, garlic clove, torn romaine hearts, kosher salt

garlic, minced, head romaine lettuce, anchovy (optional), crouton, bacon, chopped, olive oil, white vinegar, worcestershire sauce, tabasco sauce, lemon, egg yolks, capers, parmesan cheese

anchovy fillets, drained, garlic clove, crushed, dijon mustard, white wine vinegar, sugar, egg yolk, vegetable oil, buttermilk

heads romaine lettuce, olive oil, garlic powder (or to taste), croutons, salt, pepper, dry mustard, worcestershire sauce, anchovies, drained and chopped (optional), egg yolks, at room temperature, parmesan cheese, lemon juice

garlic cloves, chopped, anchovy fillets, salt, fresh ground pepper, fresh lemon juice (1 small lemon), worcestershire sauce, hot sauce (like tabasco), dijon mustard, egg yolks, extra virgin olive oil or 1/3-1/2 cup canola oil, heads romaine lettuce , outer leaves discarded, inner leaves washed and dried (ten-oz heads), freshly grated parmesan cheese or 1 cup romano cheese, crouton (to garnish )

olive oil, vinegar or 4 tsp lemon juice, worcestershire sauce, egg yolk (optional), dijon mustard, grated parmesan cheese, minced garlic, tabasco sauce (to taste), cracked pepper (to taste)

anchovy fillets, minced, coarse salt and ground pepper, dijon mustard, egg yolk or 1 tbsp pasteurized, extra virgin olive oil, fresh lemon juice, freshly grated parmesan, garlic, minced, head romaine lettuce, cored , outer leaves discarded, and heart cut into 1-1/2-inch pieces, thick slice rustic white bread, cut into 1 inch cubes

egg yolk, fresh lemon juice, minced garlic, worcestershire sauce, red pepper flakes, dijon mustard, anchovy fillets, mashed, scant 1 cup vegetable oil, extra-virgin olive oil, salt and freshly ground black pepper, head romaine lettuce, cleaned and cut into 1 to 2-inch pieces, freshly grated parmesan, croutons

egg yolks, garlic cloves minced, heaped tsp dijon mustard, anchovy fillets, splash tabasco, splash worchester sauce, juice of 1 lime (better than lemon in this 1), groundnut oil 4 fl oz, olive oil 8- 12 fl oz, salt & pepper, little warm water to add at end if too thick

salt, spaghetti, extra virgin olive oil , plus some for drizzling (evoo), anchovy fillets, drained, garlic cloves, finely chopped, worcestershire sauce, head escarole, washed, lemon, halved, fresh ground black pepper, freshly grated nutmeg (to taste), egg yolks, grated pecorino romano cheese

olive oil, vinegar, hot sauce, dijon mustard, egg yolk, garlic, parmesan