From the kitchen
Camel Milk Caesar Dressing
A creamy Caesar dressing with camel milk, anchovy, Parmesan and Dijon. Commercial mayonnaise helps stabilize the emulsion without raw egg handling.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/2 cup cold pasteurized camel milk
- 2 tbsp commercial mayonnaise made with pasteurized eggs
- 1 small garlic clove, chopped
- 2 oil-packed anchovy fillets, drained
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- 1/4 cup (25 g) finely grated Parmesan
- 2/3 cup mild olive oil
- 1/4 tsp ground black pepper
- Fine salt, only if needed
Method
- Place milk, mayonnaise, garlic, anchovies, Dijon, lemon juice and Parmesan in a blender or a narrow jug for an immersion blender.
- Blend for 20 to 30 seconds until the garlic and anchovies are finely dispersed. Scrape down the sides if necessary.
- With the blender on low, add the oil in a very thin stream over about 60 seconds. Pause the pour if oil begins pooling; resume only when it is incorporated.
- Blend just until smooth and creamy, then stir in black pepper. Taste before adding salt because anchovies, Parmesan and mustard already contribute salt.
- Cover and refrigerate for 30 minutes before judging the final consistency. It should coat a dry lettuce leaf; whisk in extra milk 1 teaspoon at a time only if too thick.
- Toss with thoroughly dried romaine in small additions and serve. Refrigerate unused dressing promptly.
Cook with confidence
Before you start
A reliable emulsion
Mayonnaise supplies an established egg-based emulsion; there is no raw egg handling in this method. This recipe still contains egg, fish, milk and mustard.
Choose mild oil
Strongly bitter extra-virgin olive oil can dominate the dressing. Use a mild olive oil or half olive and half neutral oil.
Storage
Keep covered at 40°F or below, use within 3 days and shake or whisk before serving. Do not store dressing that has been mixed with lettuce.
Dry the Romaine
Spin lettuce thoroughly and add dressing in small amounts. Wet leaves dilute the dressing and encourage it to collect beneath the salad.
Kitchen note
Add the lemon juice to the blender all at once rather than drizzling gradually, a quick, brief contact followed by full emulsification with oil is gentler on camel milk than a slow trickle.
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