Vietnameser Dressing
Description
Caesar dressing was one of the first things I learned to make from scratch. Before learning how to make it, I'd tried every brand on the supermarket shelf, eventually developing a fanatical brand loyalty for Cardini's by T. Marzetti. At the time, it was the only brand in the store that actually contained egg yolk. One day, Cardini's was out of stock, and I've been making my own Caesar dressing ever since.
Ingredients
- 1 small nub fresh ginger
- 1 clove garlic
- 1 large egg yolk
- 1 tablespoon kewpie mayonnaise
- 1 teaspoon dijon mustard
- 1 teaspoon toasted sesame oil
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons vietnamese fish sauce (nuoc mam)
- 1/4 cup extra-virgin olive oil
- 2 teaspoons finely chopped cilantro
- salt and freshly ground black pepper to taste
Directions
- Use a microplane to grate the nub of ginger and garlic clove. If you don't have a microplane, use a knife to mince them as finely as possible. Add the ginger and garlic to a pint jar with a lid.
- Add the remaining ingredients to the jar, then close the lid tightly. Shake vigorously for one minute to emulsify. Season with salt and pepper to taste.
- Drizzle over salad, or use as a dip for crudité.
