RANCH CAESAR DRESSING

16 CLOVES FRESH GARLIC (PEELED)32 EACHANCHOVY FILLETS
1/4 CUP CHIPOTLE PUREE (CANNED CHIPOTLES IN ADOBO)
6 TSP DRY MUSTARD
2 CUPS FRESH LEMON JIUCE
1 EACH PEEL FROM ONE LEMON
1 CUP RED WINE VINEGAR
1 OZ.WORCHESTERSHIRE SAUCE
2 CUPS OLIVE OIL
2 CUPS CORN OIL
1 CUP GRATED PARMESAN CHEESE
1TBLS. BLACK PEPPER, FRESH GROUND FINE
1-2 CUPS WATER (TO THIN TO CONSISTENCY)

1. PUREE GARLIC, ANCHOVIES, CHIPOTLE PUREE, & DRY MUSTARD IN A BLENDER.
2. ADD LEMON JUICE, LEMON PEEL, VINEGAR, & WORCHESTERSHIRE. PROCESS UNTIL VERY SMOOTH.
3. SLOWLY ADD THE OLIVE & CORN OIL UNTIL THE MIXTURE EMULSIFIES.
4. ADD THE CHEESE & PEPPER UNTIL BLENDED.
5. ADD WATER TO THIN TO CONSISTENCY
6. TASTE AND CORRECT SEASONING.

FORT WORTH MICHAELS STANDARD RECIPE

© MICHAEL THOMSON 2004
THIS RECIPE IS COMPLIMENTS OF MICHAEL S. THOMSON
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