Caesar salad has become a real classic in recent years - if earlier in cafes and restaurants the most popular salads were Olivier and Herring under a fur coat, now this salad comes first.
Everyone loves him. And not in vain - it is light, tasty, piquant. And it looks very beautiful.
It would seem that the salad consists of the most common ingredients - chicken, lettuce, crackers, cheese ... But the whole secret is in the sauce.
How to make Caesar sauce yourself? There are many recipes, as with any dish that is popular among the general public. However, there are a few points that remain common to all of these recipes.
For example, a seemingly simple moment - the sauce should be fresh. Not just fresh from the store, but just cooked - at the same time as the salad itself. Although there are special sauces for Caesar on sale , it’s not quite right.
And the eggs used for the sauce do not have to cook for 10 minutes, as usual. It is enough to boil water, drop the eggs there, and after a minute remove from the heat. But do not immediately fill with cold water, but leave for a couple of minutes. These are exactly what we need.
And, of course, real Caesar sauce (a classic recipe, of course) cannot be cooked without half a teaspoon of Worcester (or Worcestershire) sauce. In less classic recipes, it is replaced with balsamic or even soy sauce, but it is worth remembering that Worcester is completely unique in taste, so the piquancy of our final product depends on it in many ways.
All the ingredients for the sauce should be slightly chilled, not just from the refrigerator, but should cool from them.
So, Caesar dressing. The first and main recipe.
We will need:
- two eggs (we need only the yolks);
- one third cup of olive oil;
- two tablespoons of lemon juice (this is approximately the juice of half a lemon);
- one teaspoon of mustard;
- 50 gr. Parmesan cheese;
- Worcester sauce - about one teaspoon;
- pepper and salt to taste, preferably freshly ground pepper;
- garlic - you can dried, one teaspoon or one clove - then it will need to be grated.
Stir well the yolks, mustard, garlic and sauce. Then gently pour a thin stream of olive oil. If poured quickly and a lot, it may not mix evenly with the rest of the ingredients. Next - introduce Parmesan cheese into the mass. You can even beat with a blender for uniformity. Lastly, add lemon juice and salt and pepper.
Sauce "Caesar": the second recipe, but no less tasty and piquant
The difference between this recipe and the first is small - it contains anchovies. Caesar sauce with anchovies has a very specific taste, some like it, some do not. But definitely worth a try. You need to grind them and combine with egg yolk - at the very beginning of cooking. Usually, the fillet of four anchovies is sufficient for the amount of products from this recipe. Worchester sauce has a taste, as many note, somewhat reminiscent of anchovies, so in this recipe it will well shade their taste.
Caesar sauce: recipe (or rather, recipes variations) with interesting additions
For example, some housewives add capers - grated, 3-4 things, are added at the very end, with salt and pepper. Or onion - one tablespoon of very finely chopped.
Some people add lime instead of lemon juice. It turns out a little more tart.
Fans of spicy dishes will surely like the sauce with the addition of Tabasco - it is important not to overdo it, 1-2 drops.
This salad dressing inspires culinary experiments of even not very experienced housewives. You can quickly make a semblance of this sauce - whip with a blender one can of canned fish (tuna, for example) with mayonnaise and garlic. Of course, this is very vaguely reminiscent of the classic sauce recipe, however, many find it interesting.