Annotated+Recipe+Dressing+3

1/4 cup [|parmesan cheese] (grated)
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 * 4 [|anchovy fillets]
 * 2 egg yolks
 * 1/4 teaspoon [|salt] (to taste)
 * 1/4 teaspoon [|pepper] (to taste)
 * 1 [|lemon, juice and zest of]
 * 1/2 cup [|extra virgin olive oil] (good quality)
 * 2 [|garlic cloves]
 * ====In blender, mix egg yolks, garlic and anchovies into a paste. ﻿ ====
 * Why are oil and water so difficult to mix and hwo does adding egg yolk help? The molecules that make up fats and oils are //nonpolar// molecules. In these molecules, the electrical charge is evenly distributed. Because polar water molecules like to crowd together, they tend to push out any nonpolar oil molecules. And the oil molecules have an affinity for each other as well.(exploratorium.edu)
 * (Lemon juice and olive oil would create droplets of juice on the oil. The surface tention would be very visible as the two ingredients would not mix! This is where the egg yolks come into play. The Egg yolks act as the main emulsifier, meaning they help unzip the hydrophobic heads in fats/ oils so that they can mix with water and hydrophilic substances. The surface tension can then be broken and the ingredients can mix together.)
 * In addition to proteins that can act as emulsifying agents, egg yolk contains an abundance of lecithin, a fatlike molecule known as a //phospholipid. (exploratorium.edu)//
 * ==== ﻿ 2 Add remaining ingredients EXCEPT olive oil. Mix a few seconds. ﻿(These ingredients must be mixed in with the emulsifier so that they mix with the oil as well. ====
 * ====3 Slowly add olive oil until dressing is thick and creamy. Add more or less olive oil depending on desired consistency. ﻿(Mixing in the oil slowly is key to allowing the egg yolk mixture to react with the oil and create this permanent emulsion. The final prodeuct will be very viscous if this is done right. Mixing quickly will help achieve desired viscosity. ) ====
 * To keep the oil from gathering in a blob, whisk constantly, while adding oil slowly.
 * ====4 Serve mixed in chopped romaine lettuce. (No need to mix! Store this permanent emulsion with no problem!) ====







Here is one that involves mayonnaise (home made version listed below):

CAESAR SALAD DRESSING Printed from COOKS.COM

1 cup mayonnaise – * Made from an emulsion**video below** of oil, egg yoke (lecithin) and vinegar. This is a permanent emulsion (Keeps items blended together.) Also this is a natural emulsion because it includes egg yokes. Recipe: Illustrated Guide to Food Preparation by Margaret McWilliams ¼ tsp salt ½ tsp sugar 1 tsp dry mustard Dash cayenne 2 egg yolks – “acts like a bridge between oil and water, like a zipper.” 2Tbs vinegar 1c salad oil *Use an emersion blender for best result. Mix dry ingredients with the egg yolk and vinegar. Then gradually add the oil in. If you add to quickly you could risk breaking the emulsion. If this happens sometimes you can revive the mixture by adding another egg yoke. Beat until all the oil is incorporated. Then refrigerate in a tightly covered container.
 * Steps to make mayonnaise:

1 tbsp lemon juice- *acid which helps to add a nice acidic tone to the balance of the creamy dressing. Weakens the gelatin bonds in mayonnaise to make the dressing more flexible. 1 tsp Worcestershire- *Liquid flavor component. Composed of almost every flavor found in the kitchen. 1 clove of garlic (minced)- * helps with the emulsification processes because the chunks of garlic help break the surface tension. 1/4 tsp salt- * Both are seasonings that small grains help break surface tension. However, as an alternative to salt you could use anchovies because they are a salty fish that would bring a nice nutty flavor to the party as well. 1/8 tsp pepper- 1/2 c Parmesan cheese – * another component that helps break surface tension between oil and water so that an emulsification can happen. 1 tbsp of milk or half and half- * This thins out the dressing to make it pourable Mix all ingredients together and shake or whisk until well blended. -* As an alternative you could use a hand mixer or emersion blender (Just make sure the bowl is deep enough) for a thicker more airy dressing.

Serving suggestion: Pair with a lettuce such as romaine because of its sweet flavor to balance out the pungent garlic in the dressing. Submitted by: Shannon

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 * * What is an emulsification? How to create one: