Ranch style dressing

Posted: March 4, 2013 in Chicken, Salads, Sauces, Thermo cooking

I opened the fridge this morning, saw that the mayonnaise was just about out and decided on chicken caesar salad for dinner. I’m disorganised this week. Normally I like to have the weekly meal plan sorted on a Friday, the shopping list done to suit, which makes grocery shopping a breeze. But this week I’m doing it on my own. So you could say I’m winging it. As I am looking forward to the couch of an evening more so than another chore! Any how here is a winged it recipe, which can be converted for non thermo cookers. I’m just doing everything the fast way 🙂

Chicken Caesar Salad

My ranch dressing uses mayonnaise. So I will start with that. Serve with

Mayonnaise

Recipe By: Me
Serving Size: 300 ml
Cuisine: Australian
Main Ingredient: Eggs
Categories: Sauces

-= Ingredients =-
2 large egg yolks
1 tsp champagne vinegar or white/apple cider
1 tsp honey whole grain mustard
Sea ; salt & white pepper
300 ml macadamia oil or rice bran oil. Olive oil is too strong.

-= Instructions =-
Insert butterfly. Place all ingredients except oil into TM bowl. Mix for 1 min/speed 4.

With blades rotating on speed 4 and MC in place, slowly drizzle the oil onto the lid (blades must be turning before you begin putting the oil in). Add oil at a steady pace – not too slowly or quickly.

If doing this in a stand mixer use a medium level speed. The key to ensuring that it doesn’t separate is, pouring the oil very slowly and consistently.

Ranch dressing Ranch dressing

Recipe By: Me
Serving Size: 300 ml
Cuisine: American
Main Ingredient: mayonnaise

-= Ingredients =-
1/3 cup mayonnaise
1 clove garlic, crushed
1 pinch Curry powder
1 cup Natural yoghurt
1 handful eschalots ; sliced finely (the green part)
1 teaspoon Champagne vinegar

-= Instructions =-
Mix all together and serve or speed 6, 1 minute.

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