Caesar salad dressing. Caesar salad dressing based on fresh chicken eggs. Useful tips for the perfect Caesar

Caesar sauce is a dressing for the famous Caesar salad, its soul and heart. We are not in the least surprised that a wonderful sauce that goes so well with one salad can perfectly complement another. Remembering the history of the creation of Caesar salad, we must not forget that it was a great culinary improvisation. Based on traditional principles and classical combinations, supported by the author's good taste, but still improvisation. Keeping in mind the "basic values" of classic salad dressing, Culinary Eden will try to prepare several different sauces to suit the Caesar salad or variations on its theme.

Historical reference. Caesar sauce appeared alongside the salad of famous chef Caesar Cardini, who invented the salad for guests on US Independence Day in 1924. When the audience ate all the prepared treats and demanded more appetizers, Cardini collected his salad from the "leftovers", seasoned it with a fairly versatile dressing, diversifying its taste with Worcestershire (Worcestershire or Woostershire) sauce. Contrary to popular belief, there were no anchovies in the original composition of the salad and sauce. Worcestershire sauce added a slight fishy flavor to the taste, which in modern versions is often replaced with something else or anchovies are added.

Let's not be literal and allow ourselves to try different versions of Caesar sauce, perhaps their difference will only expand the culinary boundaries. The most important thing is to remember that the sauce is always prepared for a specific dish. And often the composition of the salad itself dictates the composition of the sauce, demanding to emphasize the dignity of the dish, to enhance or hide certain properties of the components.

Original sauce for Caesar salad included:

Olive oil
Garlic
Black pepper
Wine vinegar
Lime juice
Egg, boiled in a bag
Worcestershire sauce
Salt

The exact quantities of the ingredients have not been preserved, but in general terms, the preparation of the original Caesar sauce went like this. Crushed garlic is intensively beaten in olive oil (as for Aioli sauce), vinegar, lime juice and a grated egg are added to them. At the very end, the taste of the sauce is enriched with a few drops of Worcester sauce and salted.

As you can see, the sauce is archiclassical. Only the presence of an almost raw egg and Worcestershire sauce enlivens the traditional Mediterranean dressing for the most familiar salads. The latter gives the very "slightly fishy" flavor in the salad, as it contains anchovies. When preparing the original sauce, no additional inclusions of anchovies or "spicy salted kilka" are required, otherwise the salad runs the risk of losing balance and moving towards fishy smells and tastes, which is not true.

However, the logic of Mediterranean gas stations does not seem ideal everywhere; in many places on the planet they like to experiment. The search for new flavors sometimes leads to the birth of a new dish, and this is wonderful. As a rule, the search path begins with replacing rare ingredients - Worcester (Worcester) sauce, wine or balsamic vinegar, olive oil - with familiar products.

The hardest part is with Worcester sauce. Of course, in order to recreate the taste of a real Caesar salad, you can find it, especially since one bottle is enough for many years of experiments and attempts to reproduce rare dishes and dressings, for example, the original sauce for Olivier salad or in a dozen exotic cocktails. But the absence of this rare sauce in Russia should not stop real experimenters. Recall that at the time of the appearance of sauces similar to Worcester, sailors still remembered ketsap sauce from Southeast Asia, based on fermented fish and many aromatic additives. Ketsap smoothly moved to the Old World, acquired the name ketchup and a new taste, more noble and worthy of the nose of a Western European. Then the ketchup proceeded to the New World, got rid of the fishy taste and decided that tomatoes are the best base. Finally, the ancient Roman garum sauce made from fermented fish may have disappeared forever from kitchens, but it is probably imprinted in the genotype or collective unconscious of Europeans. The British instinctively restored (with improvements, of course) this ancient Roman sauce and called it Worcester. And as we know, the United States is made up of some percentage of the British, Irish and Scots, and you can guess about the inevitable longing for the taste of your favorite sauce and its popularity in Caesar salad dressing. The devious Cardini may not have thought about it, but he mixed neo-English sauce into the salad dressing on the day of US independence from England and called it by his own name, painfully similar to the name of the great Roman emperor. The victory of cooking over politics.

Cardini cooked more than a salad. It is a masterpiece. And his genius is precisely in the simplicity and combination of classic combinations with the author's look. And all this is impromptu! Of course, the sauce can be changed, and the composition of the salad can be very different from the original. Moreover, the Russian view of this confrontation between the colony and the metropolis is focused as much as possible on flavor combinations, and Worcester sauce in Russia has no cult or historical basis. We have very little in common with the Romans, Americans and the British, so both the sauce and Caesar salad in Russia are cooked a little differently from the way their creator did.

Replace Worcestershire sauce. Let's turn to the original and try to use any Asian fish sauce. Of course, the flavor will change, so take your time and be very careful when adding it. Try to make the base Caesar sauce, but without the missing ingredients, separate a small amount (for example, one tablespoon) and add a drop of fish sauce to it. Typically, Thai (or any other Asian) fish sauce requires some balsamic sauce. Requires - Add.

Couldn't get fish sauce - no problem, try the same with thick soy sauce and a drop of balsamic vinegar. Here you will need anchovies - a micro portion of anchovy fillet. It is customary to grind them into a paste and mix with liquid components, giving thickness to the sauce. If you couldn't get anchovies either, try a piece of spicy sprat salting. For God's sake, don't call such a salad Caesar, call it Caligula or at least Nero. Replacing Worcestershire sauce with tabasco, balsamic vinegar or mustard is unequal and greatly changes the original taste, but if you want to change the ingredients consciously or in a fit of inspiration, then this is perfectly acceptable. Thousands of incredibly delicious dishes have appeared thanks to improvisation.

Other replacements. Yes, you can substitute lemon for lime, but only if the lime cannot be found. You can replace a rustic egg with a store egg, but the taste will become poorer. Of course, you can replace wine and balsamic vinegar with ordinary ones, but then it's better to do without vinegar altogether. You can even use not olive oil, but something else, but then you do not have to scold "this tasteless Caesar salad." By the way, the oil should be of the best quality extra virgin.

A couple more details. It would be good to warm the egg to room temperature before boiling. Put it in boiling water, turn off the heat and remove after a minute. If the protein is bound, try again and reduce the time. Do not be too lazy to make pepper freshly ground. If the taste of the sauce is hopelessly boring, and you could not find a spicy fish or even soy sauce, then a spoonful of Dijon mustard will help take the taste of the sauce into another plane. The same can be recommended when using meat or other intense flavor substitutions in a salad. Season salad in moderation. Better to add the dressing later than to see the pathetic sight of a wet lettuce drowned in liquid. This also applies to salt - it is never too late to salt a finished dish, it only refreshes the perception.

To saturate or not saturate Caesar sauce with anchovies or "sprat sprat"? This is optional. Try to start with a neutral range of flavors, pungency and brightness, it is easier to add than to restore lightness to the taste. By the way, Cardini did not use anchovies, and the recipe with their presence appeared later on the wave of passion for fashionable bright fast food tastes. Doubt - use the universal rule of salad dressing: the bright taste of the ingredients requires an expressive sauce and vice versa.

It is clear that according to the descriptions it is difficult to navigate, and it is not always possible to put together several tastes in the mind. For Here are some examples of variations on the theme of Caesar sauce:

Option number 1:

2 yolks,
2 cloves of garlic
1 tbsp. a spoonful of olive oil
1 teaspoon of Dijon mustard
1/2 teaspoon (or less) Worcester sauce
1 teaspoon red wine vinegar
1 tbsp. a spoonful of lemon juice
1 drop of Tabasco
salt,
pepper.

Mix raw yolks with garlic, add oil in a thin stream, beat thoroughly with a fork and mix with the rest of the ingredients.

Option number 2:

1 whole egg
1 clove of garlic
3 anchovies,
1 tbsp. a spoonful of lemon juice
½ tbsp. tablespoons of olive oil
a few drops of Worcester sauce,
1 drop of red tabasco
salt,
pepper.

Boil the egg in a bag (the protein is just starting to curl), peel and mash with anchovies and crushed garlic. Whisk with a fork, adding butter. Add sauces, pepper and salt. Add lemon juice at the end, whisking vigorously.

Option number 3:

This is a simple yet delicious dressing recipe reminiscent of the times when the Mediterranean was synonymous with the Roman Empire.

1 raw yolk
1/3 Art. tablespoons of olive oil
1-2 anchovies,
1 teaspoon of Parmesan.

Rub the yolk with butter, whisking, add the anchovies and grated Parmesan. As a rule, salt is not required in this case. Based on this recipe, you can develop your own options. You can add more oils, lemon juice, pepper and garlic for a brighter and more classic taste.

So, you can easily and simply "tune" the dressing for a great salad for yourself, having received many variations of Caesar sauce and shades of taste of the famous dish. Cook, taste, experiment and remember that any, even the most daring experiment in cooking should be based on basic principles and classic combinations, like the original Caesar sauce.

Many of us, thinking about the questions of how to make a caesar salad, how to make a caesar salad, how to make a caesar salad, how to make a caesar salad, etc., rarely wonder who came up with a recipe for a caesar salad. At the word "Caesar" most of us first of all remember about Gaius Julius Caesar, but by no means he came up with the Caesar salad. The recipe for Caesar salad was invented by the Italian American Caesar Cardini. It was he who, in 1924, mixing eggs, olive oil, lettuce, bread, Parmesan cheese, garlic and Worcestershire sauce, created the world's first Caesar salad. Just according to legend, he had no other products for the salad and the cook had to get out. This is the classic Caesar salad. All other ingredients familiar to us were added to the Caesar salad later. For example, they began to cook Caesar salad with chicken, Caesar salad with salmon, Caesar salad with shrimps. Today, many people mistakenly believe that Caesar salad with chicken is a classic, but this is not so. It should be noted that the classic Caesar salad is made with a special sauce, the recipe for Caesar salad is known to few today. If you are interested in a classic Caesar salad recipe, you should definitely know how to make a sauce for a Caesar salad. Caesar salad dressing contains raw eggs, olive oil, Worcestershire sauce, garlic and lemon juice. So a caesar dressing is actually homemade mayonnaise. That is why Caesar salad with mayonnaise is so often prepared, as in the recipe for Caesar salad with chicken and mayonnaise.

The most popular Caesar salad at home, it is also the simplest, is a Caesar salad with chicken, croutons, fresh lettuce and mayonnaise. But if you are a true gourmet and you are interested in Caesar salad, a simple recipe is unlikely to suit you. Try making a classic Caesar salad and you won't regret it. If you don't have the time or desire to make a real Caesar salad, the recipe can be simplified. Two essential ingredients are lettuce and croutons. Although Peking is sometimes used instead of salad, this is a Caesar salad with Chinese cabbage. In addition to salad, other vegetables are sometimes added, for example, Caesar salad with tomatoes is prepared. Caesar salad with tomatoes is juicier. Probably the only invariable ingredient in any Caesar salad is croutons. The recipe for Caesar salad with croutons uses both ready-made croutons and fried bread or croutons. Caesar salad with croutons can be prepared in an original way. If you overcook the croutons a little until dark in color, you get a black caesar salad. For many, cooking Caesar salad is unthinkable without chicken, so Caesar salad it turns out much more satisfying. Chicken meat can be cooked in a variety of ways, this is the smoked chicken caesar salad and the grilled chicken caesar salad recipe. In addition, it happens that they generally forget about chicken when preparing Caesar salad with ham. Thus, not only with chicken can you make Caesar salad, the ingredients can be very diverse. You can find a recipe for Caesar salad with salmon, a recipe for Caesar salad with shrimp. So the choice of the recipe is yours. Look for, and if you want to do everything accurately, choose a Caesar salad recipe with a photo, Caesar salad photo, Caesar salad with chicken photo.

The appetizer in question can be enjoyed in most popular restaurants today. Usually even the most skillful housewives find it difficult to successfully replicate it at home. The main secret lies in the sauce for the Caesar salad. Further, his best recipes are published.

The main snag of this variation of the recipe is the Worcester sauce. It is not sold in every store. This ingredient requires at least 20 ml. Other products: 4 selected eggs, 25 ml of wine vinegar, 120 ml of unscented olive oil, chives, salt, black pepper.

1. The contents of the soft-boiled eggs are beaten well with a hand mixer.
2. All the liquid ingredients of the recipe and crushed garlic are also introduced there.
3. It remains to salt and pepper the mixture and lightly beat all the ingredients together.

Before dressing the salad, the sauce should be infused for a couple of minutes.

With the addition of mustard

Dijon mustard is best for this sauce. It will be 2 small enough. spoons. The rest of the ingredients: half a glass of quality olive oil, 2 large spoons of grated Parmesan, yolks from 2 raw eggs, half a lemon, dry garlic.

1. The yolks are poured into a bowl, lemon juice is squeezed out to them, after which the mixture is whipped well.
2. Finely grated cheese is poured into the base of the dressing along with mustard and dry garlic.
3. It remains to add oil and mix all the ingredients.

If you choose too "harsh" mustard, the taste of the dressing will turn out to be bitter.

Cheese sauce recipe

Cheese makes the taste of the sauce more delicate and bright. You need to take 2 large spoons of grated Parmesan. The rest of the ingredients: 1 tbsp. quality olive oil, 4 anchovies, small. a spoonful of lemon juice and the same amount of mustard, an egg, a couple of garlic cloves.

1. The garlic is chopped in any convenient way and combined with chopped anchovies. Freshly squeezed lemon juice and oil are sent to the same mixture.
2. Use a blender to beat the base until thickened.
3. While the device is in operation, cheese is poured into the sauce, an egg and mustard are added.

To taste, you can season the finished dressing with any hot spices.

Based on mayonnaise with anchovies

Especially quickly and easily, the dressing for the discussed mayonnaise-based snack is kneaded. The latter should be as bold as possible. Ingredients: 3 small. tablespoons of mayonnaise, 4 garlic cloves, 1 tbsp. quality olive oil, 55 ml of freshly squeezed lemon juice, small. a spoonful of mustard, 3 anchovies, salt to taste.

1. Fish fillets, lemon juice, peeled garlic, mayonnaise and mustard are combined in a blender. They should turn into a homogeneous mass.
2. Little by little, chilled butter is poured into the future sauce.
3. It remains only to salt it to taste.

This paste can be used to spread over crispy toast.

Dressing with sour cream

On the basis of low-fat store sour cream, it is possible to prepare a low-calorie dressing for the salad in question. Ingredients: 1 tbsp. sour cream (can be replaced with natural unsweetened yogurt), a couple of garlic cloves, 2 yolks of raw eggs, half a large spoonful of mustard, spices to taste.

1. The garlic is passed through a press and then mixed with mustard and raw yolks. You can even beat the mass slightly.
2. Spices are added to the future dressing, sour cream or yogurt is poured. The components are thoroughly mixed.

This dressing for "Caesar" is served exclusively chilled with the appetizer. Therefore, you should first hold it in the refrigerator for a while.

Anchovy-free sauce

If none of the household has a special love for fish, then it is quite possible to prepare a dressing without this component. Ingredients: 130 ml of quality olive oil, 90 g of soft cheese, a small pickled cucumber, juice from half a lemon, the yolk of one chicken egg, a large spoonful of dry mustard, salt to taste.

1. The cucumber is chopped as much as possible with a blender, and then mixed with cheese. The crispy marinated pieces shouldn't be too noticeable in the finished dressing.
2. In a separate container, slightly beat the raw yolk with salt. Pour oil, mustard and lemon juice into the resulting mixture.
3. It remains to combine the contents of the two bowls.

To taste, you can add to this dressing and a mixture of colored ground peppers.

Egg-free recipe

The selected recipe includes a very interesting ingredient - bee honey. A large spoonful of liquid product is sufficient. The rest of the ingredients: 90 ml of olive oil, a large spoonful of dry mustard and the same amount of soy sauce, dry garlic and salt to taste, 2 large tablespoons of freshly squeezed lemon juice.

1. Honey, oil and mustard are well mixed in a blender bowl. Lemon juice is also poured there.
2. Soy sauce is added.
3. The mass is salted and whipped until smooth.

It is important not to add too much salt to the dressing. The soy sauce is already salty enough.

Caesar sauce with chicken

It is best to serve hot sauce for a snack with chicken prepared in any way. A couple of drops of Tabasco will add the necessary piquancy to it. The rest of the ingredients: half a glass of low aromatic olive oil, the yolks of two eggs, half a lemon, a medium clove of garlic.

1. The first step is to boil the eggs hard-boiled. This process will be enough for 7-8 minutes. The time is counted from the moment the liquid boils.
2. Only yolks will be used in eggs. They knead well with a fork.
3. A garlic clove passed through a press is sent to the egg "middle" and immediately - hot sauce. You need to be extremely careful with its amount. If you overdo it, the refueling will turn out to be hot and inedible.
4. Freshly squeezed lemon juice and olive oil are poured into the container for the rest of the components. The ingredients are mixed with a spoon so that even the smallest lumps are not left.
5. If necessary, the resulting dressing can be salted to taste or sprinkled with your favorite spices. For example, a mixture of ground peppers goes well with it.

It remains to prepare all the other ingredients for the snack and pour it generously with the prepared sauce.

Shrimp salad dressing

This is the perfect salad for those who love seafood. The main components in it will be large fleshy shrimps. Of course, such a treat should be accompanied by a special suitable sauce. It is prepared from the following ingredients: 2 small. tablespoons of Dijon mustard (do not take too spicy bitter product), 2 chicken eggs, half a lemon, 1 tbsp. olive oil, a large spoonful of soy sauce without additives.

1. Eggs are boiled in boiling water for just one minute. This is necessary so that the white and yolk only slightly grab, but do not have time to become dense.
2. When the product has cooled down, a liquid yolk is removed from it and mixed with sauce (soy), as well as with mustard.
3. Freshly squeezed lemon juice and cold olive oil are added to the basis of the future dressing. You can add salt to the mass.
4. It is important to thoroughly knead all the ingredients until smooth.

It's great if you can find a Worcester for refueling. This is a special soy sauce with a very mild sweet and sour taste. If it was not in the store, any other not too salty soy product will do.

The Caesar salad dressing should harmoniously complement the ingredients of the appetizer, emphasize the taste of each of them and skillfully combine the components into one common culinary composition. There are many versions of filling, from which you can choose the most suitable option for yourself.

How to make Caesar sauce?

Making sauce for is quite simple and even a novice cook can cope with it.

1. Depending on the recipe, the basis for creating a dressing can be olive oil or mayonnaise, egg yolks or whole raw eggs, natural yogurt or sour cream.
2. The recipe for Caesar salad sauce can be supplemented with all kinds of additives that will become decisive for the formation of the flavoring palette of the dressing. These include anchovies and garlic, Worcestershire sauce and mustard, grated cheese and soy sauce, pickled or pickled cucumbers, capers or olives.
3. It is convenient to prepare a dressing with the participation of a mixer or blender, which will mix all the ingredients with high quality and quickly, but there is an opinion that whipping the sauce with your hands using a whisk makes the dish tastier.

Caesar sauce - a classic recipe

To this day, there are disputes over whether the recipes belong to the classic version of the dressing. Some believe that this is the Caesar sauce with anchovies, while others believe that the classic is nothing more than a dressing with the addition of Worcester sauce. Both options are worthy of attention, and the recipe for the first of them is in this section.

Ingredients:

• egg - 1 pc.;
• anchovies - 5 pcs.;
• lemon - 0.5 pcs.;
• French mustard - 0.5 tsp;
• garlic - 1 clove;
• salt pepper.

Preparation

1. Boil the egg in boiling water for a minute, then break the shell and pour its contents into a blender container.
2. Add anchovies, garlic, mustard, lemon juice, beat until smooth.
3. Oil is poured in little by little.
4. Continue whipping the Caesar sauce for another minute.

Caesar salad sauce without eggs

The following recipe is for those who wish to prepare Caesar salad dressing without raw eggs. An alternative to the latter would be grated parmesan added to the composition. Mustard must be taken not spicy French or delicate European. Dijon, made exclusively from ground grains, is also suitable.

Ingredients:

• grated parmesan - 2 tbsp. spoons;
• olive oil - 1/3 cup;
• anchovies - 2 pcs.;
• lemon juice - ¼ glass;
• mustard - 2 tsp;
• garlic - 1 clove;
• salt pepper.

Preparation

1. Mix mustard with grated garlic, anchovy fillets, adding salt and pepper.
2. Stir in grated parmesan and lemon juice into the sauce.
3. Beat the mass with a whisk, mixer or blender and gradually add olive oil.
4. When a uniform texture is achieved, use the Caesar Egg-Free Sauce as directed.

Caesar sauce from mayonnaise

The prepared dressing for "Caesar" at home with mayonnaise is no less successful. As in the previous case, no eggs are added here, and an additional serving of garlic is used instead of anchovies. A similar sauce is equally suitable for a salad with chicken, shrimp, or for an appetizer in any other composition.

Ingredients:

• parmesan - 100 g;
• olive oil - 0.5 cups;
• mayonnaise - 2 tbsp. a spoon;
• lemon juice - 50 ml;
• garlic - 3 cloves;
• salt pepper.

Preparation

1. Grind parmesan and garlic.
2. Add lemon juice, mayonnaise, salt, pepper.
3. Gradually pour in the oil, whisking the mixture all the time with a mixer or whisk.
4. After acquiring a uniform texture and smoothness, the Caesar salad dressing with mayonnaise is ready to use.

Caesar Sauce - Recipe with Worcestershire Sauce

Caesar sauce with Worcester sauce is especially rich in flavor. The main thing is not to exceed the recommended amount of the additive, but ideally add it in a few drops, evaluating the taste and selecting its desired balance individually. Instead of yolks, you can take a whole egg heated in boiling water for a minute.

Ingredients:

• yolks - 2 pcs.;
• olive oil - 20 ml;
• Worcester sauce - ¼-½ tsp;
• Dijon mustard - 1 tsp;
• red wine vinegar - 1 tsp;
• lemon juice - 20 ml;
• garlic - 2 cloves;
• Tabasco sauce - 1 drop;
• salt pepper.

Preparation

1. The yolks are mixed and ground with garlic.
2. Pour olive oil in small portions, whipping.
3. Add lemon juice, vinegar, mustard, Worcestershire and Tabasco sauce.
4. Salt the Caesar salad dressing, pepper, beat again.

Caesar salad sauce made from sour cream

Caesar sauce made from sour cream has the most neutral taste and is more suitable for those who prefer less sour or not spicy dressings. Chopped pickled cucumbers and garlic added to the composition will add a light piquancy. You can grind vegetables in a blender, or simply pass through a fine grater.

Ingredients:

• sour cream - 1 glass;
• mustard - 1 tsp;
• garlic - 1 clove;
• pickled cucumbers - 2 pcs.;
• salt pepper.

Preparation

1. Chop cucumbers and garlic in a convenient way.
2. Add sour cream, mustard, salt, pepper.
3. Stir thoroughly for Caesar salad and use as directed.

Caesar sauce with mustard and lemon

Lemon juice will also be an excellent addition to Caesar or any other salad. Red wine bite can be replaced with white wine or apple bite, and instead of Worcestershire sauce, add a couple of anchovies, chopped in a blender. A third of the olive oil is preferably unrefined virgin olive oil.

Ingredients:

• olive oil - 50 ml;
• lemon juice - 1 tbsp a spoon;
• mustard - 1 tsp;
• garlic - 1 clove;
• yolk - 1 pc.;
• red wine vinegar and Worcester sauce - 1 teaspoon each;
• tabasco - 2-3 drops;
• salt pepper.

Preparation

1. Mix lemon juice with mustard, chopped garlic and yolk.
2. Add olive oil, whipping.
3. Stir in wine vinegar, Worcestershire sauce and Tabasco, add lemon zest, salt and pepper to taste.
4. Whisk the Caesar mustard sauce again and season the salad with it.

Caesar dressing from yogurt

Caesar Yoghurt Dressing can be made with anchovies or Worcestershire sauce. It is allowed to vary the proportions of the components until the desired flavor balance is achieved. A salad with a similar addition acquires a light unobtrusive piquancy and a delicate harmonious taste.

Ingredients:

• natural yogurt without additives - 100 g;
• lemon juice - 2 tbsp. spoons;
• lemon zest - 1 tbsp. a spoon;
• grated parmesan - 2 tbsp. spoons;
• garlic - 1 clove;
• anchovy fillet - 2 pcs.;
• salt pepper.

Preparation

1. The lemon is scalded with boiling water, the zest is removed from it and the juice is squeezed out.
2. The components are added to the blender container, where the peeled garlic clove, grated parmesan, anchovy fillet and yogurt are placed.
3. Beat the sauce components until smooth.
4. They try the sauce with salt, add salt as needed, pepper.

Caesar sauce with soy sauce

Caesar salad dressing with soy sauce is perfect as a dressing for any other vegetable or multicomponent salad. The ingredients used to prepare the sauce mixture are simple and are always in the kitchen of every housewife. You can use the yolks raw or use the recipe recommendations after boiling soft-boiled eggs.

Ingredients:

• soy sauce - 2 tbsp spoons;
• olive oil - 150 ml;
• eggs - 3 pcs.;
• garlic - 2 cloves;
• salt pepper.

Preparation

1. Boil soft-boiled eggs in boiling water, separate the yolks, grind them with grated garlic.
2. Add soy sauce, salt, pepper, beat with a whisk or mixer.
3. Continuing whipping, add a little olive oil and beat until the sauce is smooth and smooth.

Caesar sauce with cucumbers

Caesar salad dressing is far from the classic version in terms of composition and final taste, but the result will exceed all expectations. A salad with a similar sauce takes on new, original and unusual notes. Instead of cucumbers, chopped capers are added to the dressing with the same success.

Ingredients:

• homemade mayonnaise - 150 g;
• pickled or pickled cucumbers - 2 pcs.;
• parmesan - 20 g;
• sour cream - 50 g;
• garlic - 1 clove;
• salt pepper.

Preparation

1. In a blender, beat the garlic and pickled cucumbers.
2. Add grated parmesan, sour cream, homemade mayonnaise.
3. Salt the sauce, pepper, process it again with a blender before use.

Caesar cheese sauce

An exquisite dressing for "Caesar", prepared with the addition of noble blue cheese, will allow you to appreciate the completely new taste properties of the resulting salad. It is important to use only homemade mayonnaise or add yolk, half a teaspoon of mustard and a third of a glass of olive oil instead.

Now this dish is offered in almost every restaurant and delivery service. It has become truly international and has gained immense popularity, and Caesar sauce is also a recipe that every culinary specialist must master. The basics of this dish are worth considering.

A bit of history

Although Caesar Cardini, who is the creator of both the dish and the sauce, is from Italy , the recipe refers to North American cuisine since Cardini was a migrant who owned restaurants in the state of Tijuana in the first half of the previous century.

The story of how a delicious (by the way, really recognized as one of the best by various culinary associations) sauce appeared to the world is known to many.

Exactly July 4 (American Independence Day, which is actively celebrated and, of course, attracts a lot of public to restaurants) in 1924 Cardini served visitors in his own restaurant in Tijuana and was left practically without food, and people had to be fed with something. It was then that he came up with an original sauce, which complemented a simple combination of romaine lettuce, parmesan and toast.

Interesting facts about the preparation of this recipe are as follows:

The recipe for this sauce will be as close as possible to the original Caesar dressing. The only thing that will change is Worcester sauce. It will be replaced by balsamic vinegar. This will not affect the overall taste sensations.

To make the sauce you will need:

Having picked up a convenient saucepan, you should boil water in it and add salt. Already in boiling water, it is necessary to lower a raw egg, then immediately turn off the fire. Wait exactly a minute and remove the egg from the water, let cool. This method must be followed if it is necessary to prepare a sauce close to the original. Otherwise, you can boil the egg in advance until tender.

The next step is to place the egg, mustard, lemon juice in one bowl and start the whipping process at the lowest speed setting. Then you need to add all the cooked oils, but it is important to continue to beat the food. After they turn into a thickened mass, you need to add the already chopped anchovies. This component gives a piquant taste sensation. Therefore, one cannot do without it. Mix all the ingredients with a blender, add vinegar and spices.

Unlike the previous Caesar sauce, the classic recipe is a little more difficult to make. And if you do not go into details, then it is difficult for a non-gourmet to determine the significant differences in taste. Nevertheless, this method will come in handy for lovers of authenticity, because the salad, in fact, is called so precisely because of the original sauce.

Ingredients:

• 2 egg yolks;
• 100 g olive oil;
• a spoonful of Worcester sauce and lemon juice;
• a pinch of salt and sugar;
• a clove of garlic;
• 2 anchovies;
• 20 g parmesan.

First, they make a semblance of mayonnaise, whipping the yolks and gradually pouring in the olive oil. You need to whisk with a whisk in order to slightly increase the volume and add thickness, as a result, you get an egg emulsion.

Grated on the finest grater (you need to get a semblance of dust) Parmesan is added to the sauce. Garlic is squeezed there, lemon juice, anchovies, Worcestershire sauce are added. Mix with a blender.

The resulting sauce is mixed with hands thoroughly with large pieces of romaine lettuce. On top, add large layers of croutons and thin and large strips of Parmesan.

Caesar salad recipes

When you know the different uses for sauces, it is quite important to consider where to use Caesar sauce at home. Recipes for various dish options will help in this matter.

In fact, only other culinary specialists began to add cherry tomatoes and chicken, who wanted to complement the original version. Nevertheless, the Caesar salad with chicken at home has become the most popular option, as it is more satisfying, and in restaurants, tomatoes and chicken are often added. Even in this version, the recipe is dietary, but satisfying.

Ingredients:

First you need to disassemble and rinse the salad, divide into large pieces. Next, crackers are made from dried bread, for this they are baked a little in the oven. After that, prepare the sauce for the Caesar salad in a blender, alternately adding the ingredients and stirring.

First, mix the garlic and onion, squeeze out a little lemon juice, put a spoonful of mustard, fish sauce (anchovy fillet can be used here, or you can not add this ingredient at all), wine vinegar, Worcestershire sauce, a small pinch of salt and a spoonful of sugar, a little oregano and basil , ground pepper, lightly boiled eggs (you need to cook for just a minute so that the protein just grabs a little, and the yolk remains liquid, according to the method from the first recipe), a couple of drops of Tabasco. Gradually pour in the oil, continuing to mix with a blender.

It will take about five minutes to prepare this sauce, in terms of thickness it will be like a light mayonnaise, without a blender, the sauce is mixed with grated Parmesan.

Chicken fillet is fried and cooled, cherry tomatoes are cut. The salad is torn by hand, mixed with dressing, croutons, tomatoes and fillet pieces are spread on top. Garnish with grated parmesan, dressing and add some croutons.

This dish uses original ingredients, but the salad itself and the dressing for Caesar at home are made elementary. Therefore, it will not be difficult to add this dish to your own menu.

Ingredients:

Cooking begins with creating a sauce based not on high-calorie mayonnaise, but on healthy yogurt. The business begins with it, then add to the bowl: Worcestershire sauce, mustard, finely chopped anchovy fillets, finely grated zest and lemon juice, vinegar, oil, finely grated parmesan.

After that, you need to finely chop the vegetables and mix thoroughly, and fry the chicken breasts in a minimum amount of oil for 4 minutes on each side. Bread, cut into large cubes, is added to a frying pan to the breasts, and croutons are made. Cut the fried chicken into large pieces.

The salad is laid out on a dish, decorated with croutons on top, fillet pieces are laid out on the side. It remains only to add a little grated Parmesan on top.

Finally, some tips should be provided that will be relevant to each recipe.

Useful tips for the perfect Caesar:

• Ideally, the sauce is initially applied only to the lettuce leaves in a separate bowl, and after the mixture envelops each leaf, they begin to collect the rest of the ingredients.
• Mayonnaise can be used in the base of the sauce, since the classic base, in fact, is mayonnaise with additives, but then you need to use a quality product - low-grade commercial mayonnaise can make the whole salad tasteless.
• It is not always necessary to look for only romaine lettuce, it is quite possible to use iceberg and other variations. The main selection parameter is the search for an airy salad with a juicy and rich structure.
• If a chicken breast is fried for a dish, then you should not turn the fillet over in a frying pan many times, you need to fry only once on each side, and in order to allow it to bake completely, it should be left under the lid. To preserve juiciness, you need to give the meat a little rest, that is, lie on another surface after a frying pan for a little time and only then use it for salad.
• There is a significant difference between croutons and croutons: croutons are not completely hard, they can even retain a soft texture, although they have a tough crust, so you should not overdry this component, it is better to cook right before serving salad and even serve a little warm, as they are excellent contrast with other cool ingredients.

As you can see, preparing a classic sauce and salad is not at all difficult, you just need to find out the principles and features. This salad is a kind of musthave for every culinary arsenal. A simple dish can complement the table and surprise other people, give joy and culinary delight.

Attention, only TODAY!