This is a modern take. Just play with the ingredients until you get the right proportions for your palate. Some prefer more acidity to their dressings, some more garlic. You don't need a whole lot of anything except olive oil by the cup and tablespoons for everything else - I used the juice of one whole lime. I like to use this dressing to give any greens a lovely coating - romaine, kale, dandelion greens. Skip the crutons! add the Worcestershire sauce if you have it but I don't think it's essential.
Mine is a simple process - no ceremony. There are Key ingredients but it can be quickly thrown together and blended until creamy in a blender or food processor - they are:
black pepper - freshly ground
egg yolk - farm fresh
lemon or lime juice - fresh squeezed
pecorino cheese - freshly grated
garlic - farmer grown
anchovies or fish sauce
1. The freshest fish makes the best fish sauce.
|The primary ingredient in Red Boat is select fresh wild-caught anchovy from the crystal clear waters off the Phu Quoc island archipelago. We use only black anchovy (Ca Com) to lend a unique character and superior flavor to our nước mắm nhi.|
2. Artisanal not processed.
|A centuries-old traditional method of slow fermentation in large tropical wood barrels to achieve the smoothest, richest, and sweetest flavor.|
3. It takes two.
|We bottle only pure first press “extra virgin” fish sauce so with Red Boat, you are getting an amber elixir that is made of just two all natural ingredients: fresh wild caught anchovy and sea salt.|