How to make Caesar dressing? Caesar salad sauce recipes. The article introduces recipes for preparing Caesar salad sauce.

Caesar is not a simple vegetable salad. Its taste is simply sterile and depends largely on the sauce used. Restaurant chefs attach special importance to dressing, diligently observing all the subtleties of preparation and carefully keeping little secrets. In fact, Caesar dressing can be easily made at home if you find a good recipe.

Caesar salad sauce at home - general principles of preparation

• Eggs. The classic sauce uses lightly boiled eggs, but more and more often you can find recipes using boiled yolks; they are below. Eggs enhance the sauce and reduce the fat content of the butter; this is one of the most important ingredients.

• Olive oil. It cannot be replaced with sunflower, but it can be diluted a little if the taste is too rich or the product is a little lacking. It is better to choose direct-pressed olive oil; it is tastier, healthier, and ideal for vegetable caesar.

• Lemon juice. Usually the recipe indicates pure juice, but sometimes the amount of citrus is part of it. This ingredient should not be replaced with dilute acid, but balsamic or wine vinegar is sometimes added.

• Worcestershire sauce. A very interesting additive that is present in the classic recipe. This product is based on vegetables, aromatic additives, and spices. If you can’t get it, you can choose options without this ingredient in the composition.

• Other additives. For taste, mustard, all kinds of spices, garlic, fresh or dried herbs are added to Caesar sauces; Provençal mixtures of herbs perfectly complement the taste.

Video recipe: Caesar salad dressing with anchovies and mustard

It is worth noting that this recipe, according to many chefs, is one of the most popular. The classic recipe is not bad at all, but its interpretation with anchovies and mustard will make your salad incredibly tasty. Also, the sauce for this recipe is perfect not only for Caesar salad with chicken, but also with seafood .
We hope you enjoyed the recipes described in this article. With their help, you can make your salad no worse than the restaurant version. Share your thoughts and tips on improving and finalizing these recipes. All we have to do is wish you bon appetit. Prepare only delicious dishes, and we will help you with this!

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Caesar sauce with sprats

egg – 1 pc.;
olive oil – 1/2 tbsp. spoons;
lemon juice – 1 tbsp. spoon;
garlic – 1 clove;
sprats – 2-3 pcs. fish;
ground black pepper – 1/4 teaspoon;
sugar – 1/2 teaspoon;
a pinch of salt.

Grind the sprats in a blender. Beat the eggs into a homogeneous mass, add lemon juice. Add sprat pate obtained by grinding in a blender. Mix all ingredients thoroughly and gradually add olive oil. Whisk the sauce until you get a homogeneous mass.

Caesar sauce with capers

3 egg yolks,
one and a half spoons of sweet mustard,
4 cloves of garlic,
150 ml olive oil (second pressing),
one and a half tablespoons of lemon juice,
35 gr. small capers,
40gr. anchovy fillets in oil,
1 teaspoon Worcestershire sauce.

1.In a bowl, beat the yolks, lemon juice and mustard for about seven minutes. Continue whisking until the mixture lightens in color and becomes thicker. Without stopping whisking, add olive oil and continue stirring for about 5 minutes.

2.Use a knife to chop the garlic cloves and capers and add to the mayonnaise. Heat the anchovies in a dry frying pan, cool and grind them into dust, add to our sauce. Mix everything and season with Worcestershire sauce. Our wonderful sauce is ready!

1Recipe for Caesar salad dressing with Worcestershire sauce

Basic sauce recipe

Dressing ingredients:

1 chicken egg;
1 tsp. Worcestershire sauce;
2 tbsp. l. sunflower oil;
1 tbsp. l. olive oil;
juice of half a lemon;
1 tsp. mustard (or 1-2 cloves of garlic) - to taste;
allspice, salt.

Cooking steps:

The preparatory stage involves preheating the egg to room temperature. To do this, remove it from the refrigerator an hour before cooking. The temperature of other ingredients should also be at room temperature.

Place water in a small saucepan and heat it, but do not bring it to a boil. Next, lower the egg into the water for 1 minute. This process should not be delayed, as the white and yolk may “seize.”
Cool the egg in cold water and beat the contents of the shell into a container to prepare the dressing.
Add lemon juice and French mustard (optional). Beat the resulting mass with a blender until smooth. You should be careful with lemon and not overdo it. Otherwise the sauce will be too sour.
Continuously whisking the mixture, gradually add sunflower and olive oil.
When the mixture is homogeneous, add Worcestershire sauce, pepper and salt drop by drop. Beat the mixture again with a blender. If you can't find Worcestershire sauce, a small amount of balsamic vinegar is an alternative.

Anchovy sauce recipe

Dressing ingredients:

yolk of 1 chicken egg;
1 tsp. Worcestershire sauce;
1 tsp. mustard;
150 ml olive oil;
1 tbsp. l. lemon;
2 cloves of garlic;
4-6 anchovy carcasses;
50 g grated parmesan;
allspice, salt.

Cooking steps:

Separate the white from the yolk. Combine the latter with mustard, salt, pepper and beat thoroughly.
Continuing to beat the mixture, add olive oil. The resulting mass should be similar to mayonnaise.
Grind the anchovy fillet. Add fish, Worcestershire sauce and lemon juice to the sauce. Mix the ingredients.
Peel off the garlic cloves and pass them through the garlic clove. Include garlic and cheese in the dressing.
Whisk all ingredients thoroughly.

How to Make the Perfect Caesar Salad

— The salad, invented more than a hundred years ago by an American of Italian origin, Cesare (Caesar in the American style) Cardini, has gained incredible popularity all over the world in recent years, and the number of variants for its preparation has long numbered in the hundreds, some of which have nothing in common with the original recipe. Almost every housewife has her own. For example, when I lived in Bangkok, I really loved the Caesar, which was prepared in a small local cafe: the chef used pineapple juice in the sauce, mixed the salad with avocado and curried chicken breast. And to be honest, I really like this about it: on the one hand, “nomadic” versatility, easy adaptation to local cuisine, and, on the other hand, still a unique Italian temperament and original character. The secret to the incredible taste of this legendary salad is hidden in its ingredients, namely in their perfect combination: sweet and sour sauce, a slight bitterness of olive oil, the tart taste of Parmigiano and the freshness of crisp romaine lettuce. Well, isn't this a masterpiece! And if you decide to please your loved ones with homemade Caesar, then carefully consider the choice of products. After all, we are talking about a dish of Italian cuisine, so high-quality olive oil and original Parmigiano Reggiano play the main role here. “Caesar” has long been included in the top 5 most popular salads in Moscow, but, according to my observations, it is not always prepared with skill and understanding of its complex structure. For example, very often they add balsamic vinegar, breadcrumbs, or, in my opinion, even worse, replace romaine with lettuce. For me, this is not a type of salad, but rather small errors that disrupt the taste balance and the very idea of Caesar. So I am for modifications, but within the so-called “protein” part, which is limitless space for creative flight: chicken breast, mushrooms, brisket, shrimp, salmon. A great opportunity to personalize your own taste and follow your inspiration. I’m also categorically against store-bought Caesar sauces. First of all, the sauce itself is not that difficult to prepare, at least not so much that you trade its real rich taste and character for preservatives and chemicals. The smell, the texture - everything is wrong! To be honest, I have never tried a ready-made sauce that convinced me 100%. I am all for handcrafted food made from quality ingredients as a tribute to the art of cooking itself.

Caesar salad according to the classic recipe

The famous dish has many variations that are actively used in cooking. But it is better to add romaine lettuce to the classic Caesar salad; its taste is perfectly revealed in combination with a spicy sauce.

For 4 servings you will need:

3-4 slices of yesterday's bread;
50 g grated Parmesan cheese;
some Romano leaves;
0.5 kg of white chicken meat;
garlic and salt to taste;

For the sauce:

1 egg;
30 g parmesan;
5 g Dijon mustard;
50 ml unrefined olive oil;
20 ml lemon juice;
seasonings to taste.

Time required: 25 min. Salad serving: 315 kcal/100 g.

How to cook:

Cut off the crusts from the bread and cut the crumb into small cubes with a knife;
Dry the bread in a preheated oven, just hold it for a few minutes;
In a frying pan in hot oil, fry the crushed clove of garlic until golden brown. Sprinkle the oven-dried bread with this oil, season, leave for 5 minutes to soak;
Place the bread on a baking sheet and place in the oven, preheated to 180Cº;
When the crackers are browned, transfer them to a paper towel and cool;
Beat the chicken fillet, then fry. When cooled, cut into strips;
Prepare the sauce: put half a clove of garlic, salt in a mortar, grind everything into a porridge so that there is no pulp left at all. Transfer the resulting mass to a large container, add juice from a quarter of a lemon, five grams of soft Dijon mustard, cheese and yolk. Whisk everything until smooth, pour in the oil while whisking. The consistency of the sauce should resemble liquid kefir;
Wash the romaine, dry it, tear it or cut it into large pieces. Mix salad, meat, toasted bread cubes in a bowl, pour over prepared dressing, sprinkle Parmesan cheese on top.

Caesar dressing without anchovies

eggs – 2 pcs;
juice of half a lemon;
Parmesan cheese – 2 tbsp. spoons;
olive oil – 1/2 cup;
mustard – 2 teaspoons;
garlic – 2 cloves.

Step 1: The creation of the sauce begins by boiling the egg in a special way: the egg shell, on the blunt side, must be pierced with a needle. The egg is placed in boiling water for 1 minute. There is an opinion that an egg boiled using this method and then cooled at room temperature acquires a number of new properties that affect the exquisite taste of the salad. Another point is that the egg must be heated to room temperature before use.

Step 2: The eggs prepared in this way are broken into a bowl, lemon juice is added and beaten.

Step 3: Parmesan cheese is grated on a fine grater and poured into the egg mixture, stirring thoroughly.

Step 4: Grind the garlic using a press and add it to the rest of the ingredients along with the mustard and stir. An important point is that the mustard should be sweetish, without a bitter aftertaste.

Step 5: Gradually add olive oil while stirring the sauce.

Step 6: The sauce is ready to serve.

Classic sauce recipe

The original recipe called for just romaine leaves, grated Parmesan, croutons and dressing. Later, various variations appeared with eggs, shrimp and, most often, chicken. Making a real dressing is not so easy because of the large number of ingredients that are not sold everywhere. However, the classic chicken Caesar salad dressing is closest to the truth and looks like a restaurant version.

Ingredients:

egg – 1 pc.;
mustard – 1 tsp;
garlic – 2 cloves;
anchovies – 4 pcs.;
Worcestershire sauce – 1 tsp;
olive oil – 100 ml;
lemon juice – 1 tbsp. l.;
parmesan – 50 g;
salt, pepper - to taste.

Preparation:

Place an egg at room temperature into boiling salted water and immediately remove the pan from the heat. Keep in boiling water for 1 minute, then cool quickly.
Break the egg into a bowl and beat with mustard.
Gradually add oil, whisking continuously. The result should be a consistency close to mayonnaise.
Finely chop the anchovies and add to the mixture. Beat again.
Crush the garlic and grate the cheese on a fine grater.
Mix all ingredients, including Worcestershire sauce, lemon juice, salt and pepper, thoroughly using a whisk or blender.

In fact, Chef Cardini's salad did not contain anchovies; they were introduced by his brother for his Aviator Salad dish.

Caesar sauce with mustard

We prepare eggs using a special method (from the previous recipe). Break the eggs into a bowl, add lemon juice and beat. Finely grate the Parmesan, add it to the egg mixture, and stir. Add chopped garlic and mustard to the rest of the products. Whisk everything thoroughly, gradually adding olive oil.

Please note: we use sweet mustard, without a bitter aftertaste.

You can diversify this sauce recipe by adding 50 ml dry white wine or using only raw yolks in the recipe. It is not forbidden to add salt, pepper, spices to your taste.

Among chefs, the sauce prepared with the addition of anchovies is in great demand. It is believed that anchovies add a sophisticated flavor to the dressing, with notes of Worcestershire sauce.