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Windsor for Cooking Classes
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October 21, 2016
2 large Eggs at room temperature
1 tsp Sea Salt (Roasted Garlic or Habanero)
3 Tbsp Herb Seasoning (Wild Garlic or Parmesan Asiago Dipper)
1/2 tsp Fresh Ground Black Pepper
2 Tbsp Lemon Juice or Series 4 White Balsamic Vinegar
2 tsp Mustard
1/2 cup Garlic & Herb Olive Oil
1/2 cup Neutral Oil (Grape Seed)
1/4 cup Parmesan cheese grated
2 tsp Worcestershire Sauce
In a food processor or blender, on low speed, combine the eggs, sea salt, herbs, pepper, lemon juice, and mustard, processing until well combined.
While still processing, slowly add the garlic and herb olive oil and grape seed oil in a steady stream to create an emulsification.
Pulse in the cheese and Worcestershire. Taste and season with salt and pepper to your liking.
Toss with crisp romaine and croutons for a Caesar like salad, pasta and veggies for a delicious side dish, or spoon over chicken or seafood to make it a meal.
roasted garlic sea salt
habanero heat sea salt
wild garlic dried herb blend
Parmesan Asiago dipper
series 4 white balsamic vinegar
garlic & herb olive oil
grape seed oil
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BREAKFAST & BRUNCH (8)
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