"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Broodmoor's Penrose Room Caesar Salad Dressing Recipe

  Tried it? Rate this Recipe:


This recipe for Broodmoor's Penrose Room Caesar Salad Dressing, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susie Taracena
Added: Wednesday, October 15, 2008


1 TB Chopped garlic
1 TB anchovy paste
4 TBs Dijon-style mustard
4 tablespoons grated Parmesan
2 TB white wine
1 tsp Worcestershire sauce
4 egg yolks
2 TB lemon juice
7 TB red wine vinegar
4 1/2 cups olive oil

Puree garlic, anchovy paste, mustard, cheese, white wine, Worchestershire sauce, egg yolks, lemon juice and vinegar

Slowly whisk in olive oil until emulsified, Add fresh pepper to taste Store in Refrigerator




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!