How to cook sauce for 'Caesar'

Salad - all favorite, very useful and easy dish. It can be served both cold and hot. There are no special restrictions in the salad recipe. It is necessary to know one thing - the products must be combined with each other. A very important addition to a salad is, undoubtedly, a sauce. You can cook a few servings, but use different sauces to refuel to make sure how much the taste of salads will differ dramatically. In this article, we will look at how to make a sauce for the popular and loved by many Italian Caesar salad. The options are very diverse. Everything depends on the taste preferences, but one essential condition for properly prepared salad is its dressing.

Sauce for "Caesar" consists of quite a lot of products. If you still decided to cook it, then you, besides the ingredients, will also need a blender. All components will be beaten, so that the consistency is homogeneous and tender in taste.

And now let's see how to make the sauce. We will need a chicken egg, Dijon mustard, lemon, garlic, anchovies, Parmesan and olive oil. We beat the egg, then add a tablespoon of mustard, two small cloves of garlic, ¾ lemon, 5 anchovies (you can replace them with any small salted fish). Adding speed and a thin trickle pour 170 g of olive oil. The classic recipe includes the Worcester sauce. In the end, add parmesan, grated very finely. The sauce for Caesar is ready.

One of the options for a salad that can be filled with our wonderful sauce is extraordinarily simple. The secret, in fact, is not in the ingredients of the salad (everything here is without wisdom), but in supplements in the form of dressings. Leaves of lettuce beautifully spread on a large plate. From above distribute the cut chicken strips, fried in vegetable oil chicken breast. A special grater is cut into thin plates with Parmesan cheese. Refueling "Caesar" - a great addition to this light and very tasty salad.

Caesar salad is quite young. He appeared at the beginning of the last century. Every year its popularity only grows, because the variety of products that are included in the salad and in the sauce for "Caesar" is truly boundless.

Initially, the salad served a little in a different form. The dish in which the salad was spread was rubbed with garlic. There were salad leaves, followed by eggs and croutons. The Caesar dressing consisted of these eggs cooked to a semi-liquid state, as well as Worcester sauce, lemon juice, olive oil and parmesan. It should be noted that the creator of this dish, Caesar Cardini, cooked eggs for the sauce in an original way. To get the desired consistency when cooking, before dropping the egg into the boiling water, he pierced his blunt part with a needle, put it in a saucepan and immediately turned it off. After waiting a minute, he took the egg out of the pan. If you follow his example, you will get what you need.

I want to suggest a little move away from the classics in the preparation of dressing for a salad. It's pretty hard to find the same Worcester sauce, so we'll try to make the sauce for Caesar a little different.

The basis, of course, will be eggs. We cook them, as did Cardini. In the blender, beat the eggs, squeeze there ½ lemon, 2.5 tablespoons finely grated Parmesan and beat well. After that, we send 1 tablespoon of sweet mustard to the blender, pour olive oil (we need 120 grams). Correctly cooked sauce increases almost twice. That's all the wisdom!

In the sauce for Caesar, you can also add balsamic vinegar. If you like Thai fish sauce, then in combination with "balsamic" and black pepper, it will sound original in this refueling.