Caesar Dressing

[achookwoman]

Place in TMX bowl
1 egg
1 clove of garlic
2 Tablespoons of lemon juice
1/2 teaspoon of mustard
5 anchovy fillets
Blend 10 sec on speed 7
Add 3/4 of a cup of oil slowly,  (over 4 mins.), speed 4.

I use 2/3 rice bran oil and 1/3 olive oil.

Another from Chris

[judydawn]

Thanks Chookie.  I just bought the anchovy fillets to make Amanda's dressing and wondered what I was going to do with the leftovers.  Any idea how long they last once the bottle has been opened or should I just freeze them to be sure.

[achookwoman]

JD, this is the very reason I posted this recipe .   I think they keep quite well in fridge.  I looked at Amanda's recipe and thought immediately of Chris's Caesar Dressing.

[gertbysea]

I buy very large jars of anchovies in oil and they last forever in the fridge. I always have at least a kilo of anchovies on hand.

If you have leftovers from a small can ( hard to believe) then just cover with oil and put in fridge. Use the oil then for making dressings leaving out the salt.

I lurve anchovies.

Gretchen

[achookwoman]

Gretchen  ,           I love anchovies also.   I can eat them straight from the can or bottle on dry biscuits.

[gertbysea]

Gretchen  ,           I love anchovies also.   I can eat them straight from the can or bottle on dry biscuits.

In a salad with TMX  goats cheese which I put in brine for a double hit.

Gert

[judydawn]

Thanks girls, at least now I know they will keep. You'll think I am a woos Gretchen - I bought the smallest jar I could find ha ha (80g) - I don't like them but I'm going to be brave and use them when specified in forum recipes. You never know, I might get to like them 

[cookie1]

You probably won't taste them Judy.  I love anchovies too.  In fact if we ever have any left I just add them to my lunchtime salad.

[gertbysea]

Judy if you came to my house you would never even know you were eating them. Once they are mashed you can just taste the salt .Do you like Worcestershire Sauce? Better read the label. Great for tomato  and mustard sauces too as it adds a richness.  You'll find a use for your leftovers. Next time you make speghetti sauce just mash then in and don't add salt. That way you have not wasted them and they are gone from your fidge! Or make a simple salad dressing. Take a nearly empty squeeze bottle of mustard, add oil ,balsamic vinegar a bit of mustard,pepper and anchovies. Shake it  and leave in fridge.

I know you like sweets and I don't. Maybe anchovy ice cream?

Gert

[judydawn]

I see your point Gretchen - I think it is just the smell when you open the jar that puts me off.  Don't think I'd go for the ice-cream though    I obviously used the last small jar I had when I made the forum recipe for Worcestershire sauce.  As long as I can't see it (eg like on pizzas) I can handle it. 

[Thermomixer]

Thanks Chookie - great little number - I love anchovies and JD - I take in a BIG breath when I open the jar. YUM

I can eat them straight from the jar, but like others have said, adding them to dishes like the pasta with chilli and olive oil just gives that little something extra (but not fishy when cooked.