How To Make Ranch & Caesar Dressing Like a Boss - Food Feeder

Описание: A little while ago, Noah showed you all how to make salad dressing at home, because buying that sh*t in a bottle is for losers. But YOU losers complained he didn't make any creamy dressings, so we forced him to make some. Don't say we never gave you anything. Subscribe: http://goo.gl/Z7lbS

So, Noah's going to show you, step-by-step, how to make creamy, creamy dressing! Not an innuendo, guys. He's making ranch and caesar dressing. Geez. There are NO off-color-jokes in this video at all.*

*Categorically untrue.

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Are you going to make these dressings at home? Are you going to pour these beautiful homemade dressings on pre-packaged salads and hot wings, just to mess with Noah's mind? What other recipes would you like to see Noah make? What food abominations are coming out of your kitchen would you like Noah to correct?

Let us know in the comments below!

Ratios are a little more important with these dressing than they were with the salsas we did before (Rustic as f*ck isn't quite as good a strategy here). So here are the recipes, for those of you who don't take notes while watching YouTube videos:

Ranch Dressing:
3/4 cup Buttermilk
1/4 Sour Cream
1 cup Mayonnaise
1/4 tsp Italian Seasoning
1 Tbsp Fresh Italian Parsley, chopped
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/2 tsp Fresh Ground Black Pepper
Pinch Salt

Put all this stuff in a bowl, and mix it up with a whisk. Taste and add more salt and pepper if needed. Let it sit and let the flavors mellow for a little while.

Creamy Caesar dressing:
1 Clove Garlic, smashed
8 Anchovy Fillets (don't be a wuss, Anchovies are boss)
2-3 drops Worcestershire Sauce
2 Tbsp Lemon Juice (about 1 lemon)
1/4 tsp Dijon Mustard
2 Tbsp Parmesan Cheese, grated
2 Egg Yolks
1/2 cup Olive Oil
Salt & Black Pepper to taste

Chop the garlic pretty fine (or MINCE it, if you want to be FANCY). Do the same to the Anchovies. Put in a bowl and add the Worcestershire, lemon juice, and mustard. Add salt and pepper, and egg yolks. Whisk it all together, then drizzle in olive oil SLOOOWLY, so the oil emulsifies.

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Tune in to the Food Feeder with Tasted's food guru, Noah Galuten. Noah's been there and done that in pretty much every aspect of the culinary scene from his stint as a popular food writer for LA Weekly to now opening his own highly anticipated BBQ restaurant. Hop on for the ride as Noah gives us the inside scoop on what's hot and happening in the world of fascinating food from breaking news, to awesome events, cool chefs, incredible restaurants and all around good eats. Noah's the guy for everything you ever wanted to know about food... and then some. Click subscribe to check out new episodes almost every day!