Homemade Caesar sauce. Caesar salad dressing

Caesar salad sauce is what gives the salad its unique taste; it is somewhat similar to homemade mayonnaise, but more interesting and richer. The dressing is based on Worcestershire sauce, which gives the salad a spicy fishy flavor. Anchovies are also added for this purpose.

Worcestershire sauce can be replaced with Tabasco, soy sauce, balsamic vinegar or a tablespoon of anchovies. Oyster sauce from Thai cuisine can also be used instead.

It is not at all difficult to prepare this dressing at home; the most difficult thing, perhaps, is to get such rare ingredients for our country as Worcestershire sauce and anchovies. The housewife does not always have this in her kitchen, although everything is sold in supermarkets.

The process is similar to making homemade mayonnaise, but due to the additional ingredients, this sauce is richer and tastier. The same sauce recipe perfectly complements all salad options - suitable for Caesar with chicken, shrimp, and anything, even with avocado!

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Classic Caesar salad dressing recipe

Caesar salad dressing can be made in a blender or using a regular mixer. I offer you a simple classic recipe for this delicious dressing that you can prepare at home. By the way, if you don’t go to expensive restaurants, you can only try this sauce by making it yourself, because in ordinary canteens and cafes, as I noticed, they prefer to keep it simple and add regular mayonnaise. If you don’t want to make sauce with achovies, you can use the recipes below, there is an option without this fish.

Store Caesar sauce in a sealed container in the refrigerator for 1-2 days and stir before using.

Egg – 2 pcs.,
Mustard – 1 tbsp.,
Anchovies – 2 pcs.,
Worcestershire sauce (can be replaced with oyster sauce) – 1 tsp,
Garlic – 1-2 cloves
Vegetable or olive oil – 250-300 gr.
Lemon – half (squeeze juice)

1. Mix two yolks with 1 tbsp. l. mustard, add a couple of anchovies, a teaspoon of Worcestershire sauce, 1-2 cloves of garlic, a little salt, 1 tsp. Sahara

2. Beat this mixture. Then you need to pour in 250 grams of oil in four or five additions - this is a glass. So, pour in about a fifth of a glass of oil and beat.

3. Then pour in again and beat again until all the oil is gone. By this point the sauce will thicken.

4. Squeeze the juice of half a lemon.

5. Pour lemon juice into the sauce.

6. Beat again. The sauce should be like thick sour cream. Done, you can season the salad.

And here is the video recipe:

Sauce with mayonnaise

Caesar salad sauce can be prepared by mixing all additional ingredients with mayonnaise. The taste will be almost no different from the classic version, and it will cook faster.

Mayonnaise – 200 gr.
Worcestershire sauce - two teaspoons
Garlic – 1 clove
Lemon – half (squeeze juice)
black pepper

First, squeeze a clove of garlic through a press.
Mix a pinch of pepper, garlic, mayonnaise, lemon juice and Worcestershire sauce in a blender or mixer. That's all, minimal effort!

Caesar sauce with mayonnaise and mustard

This is a more savory version of the sauce than the previous one, and it also contains grated Parmesan, which adds extra flavor. Try it! Please note that the mustard should not be too spicy.

Products:

Garlic - two cloves,
Lemon juice – two tablespoons
Mustard – one teaspoon
Worcestershire sauce - one teaspoon
Parmesan cheese - fifty grams
Mayonnaise - one tbsp. (250 gr)
Salt pepper
Anchovies – 2-3 pcs.

1. Place a couple of cloves of garlic in a mortar or bowl, add a pinch of salt (0.5 tsp), crush or grind. Add a glass of mayonnaise, a teaspoon of Worcestershire sauce, two teaspoons of lemon juice, two or three anchovies or a special paste made from them, a teaspoon of mustard. Beat everything into a homogeneous mass.

2. Grate Parmesan on a fine grater and add to the sauce, adding a pinch of pepper. Whisk again and the sauce is ready!

Caesar salad dressing without anchovies and Worcestershire sauce

If you suddenly want to make Caesar sauce, but don’t have anchovies and Worcestershire sauce on hand, don’t worry. And without these rather rare ingredients, you can make a delicious Caesar dressing.

Products:

Egg – 2 pcs.
Lemon juice – 2-4 tbsp.
Olive oil – ½ cup
Parmesan cheese - 2 tablespoons
mustard – 2 teaspoons
garlic – 2 cloves

1. For this version of the sauce, eggs must be boiled in a special way: pierce the shell with a needle, then cook in boiling water for just one minute. Cool these uncooked eggs a little, break them and put them in a cup, add 2-4 tablespoons of lemon juice, to your taste. Mix at high speed with a blender or mixer.

2. Press the garlic through a garlic press and add to the mixture. Grate the prmesan on a fine grater and add it there too. Add two teaspoons of mustard. Beat again.

3. Then, little by little, we begin to pour in the oil, continuing to beat, in about 4 batches. This makes a delicious sauce without using Worcestershire or Parmesan.

Quick sauce

The simplest, but no less tasty option, in which you do not have to cut, grate, or buy Worcestershire sauce and anchovies. True, you will have to go to the store and find garlic sauce (for example, from Haintz) and Caesar seasoning (that’s what it’s called, and it’s from Knorr and Kotani). Or maybe your supermarkets have other options. Next, whiz it with a mixer and you’re done.

Products:

Garlic sauce – one hundred and fifty grams
Soy sauce - one tablespoon
Caesar salad dressing – one pack

You just need to put it all in a bowl and whisk. The sauce is ready, you can season the salad.

By the way, if you don’t have time to prepare the sauce, even according to our simplest recipes, then you can buy ready-made Caesar sauce from Heinz, it is the most natural.

The classic recipe is not easy to reproduce at home. When preparing the dressing, housewives are faced with two problems, one of them is the use of almost raw eggs in the classic recipe, which are immersed in boiling water for only 1 minute.

When preparing real Caesar salad dressing, there is a second problem - preparing salad dressing with anchovies or Worcestershire (Worcestershire, Worcestershire, Worcestershire) sauce, which is very difficult to find on sale.

According to the origin story of the classic dish, the creator of the chicken salad with croutons, Caesar Cardini, used only Worcestershire sauce to create a hint of the fishy flavor of the anchovies in the salad. Caesar's brother Cardini added an addition to the recipe a few years later and began using anchovies in the preparation of the dressing. Below you can find several sauce recipes.

Classic Caesar salad sauce

Ingredients:

Eggs - 2 pcs.
Olive oil ¾ tbsp.
Garlic 2 cloves.
Anchovies - 5-6 fillets.
Worcestershire sauce - 1 tsp.
Lemon juice - 1 tbsp.
Mustard - 1 tbsp.
Parmesan cheese - 50 gr.
Salt - ¼ tsp.

Cooking method:

There is no need to separate the yolk from the white. We prepare regular homemade mayonnaise. For him, I break two eggs into a bowl. Add a spoonful of mustard, salt and pepper there. With a mixer at medium speed, beat all this stuff into foam. Gradually add olive oil in small portions and continue whisking.
The garlic should be peeled and the cores removed from the cloves; this will remove the pungent smell of garlic from the sauce. Then squeeze the garlic through a garlic press. Add to the bowl with mayonnaise. Squeeze more juice from half a lemon.
We do this with capers and anchovies. Place a few anchovies and capers in a separate bowl and simply crush them with a fork and mix into a porridge.
Place this porridge in a bowl and add Worcestershire sauce. Mix vigorously again. Now all that remains is to grate the cheese. If Parmesan is not on sale at all, take the best hard cheese.
I grate Parmesan on a fine grater and add it to the prepared Caesar sauce. We no longer beat with a mixer, but just stir a little with a fork. Now let it sit so that all the ingredients give their taste to the mayonnaise. The Caesar salad sauce will be ready in half an hour.

Advice from the Cook. Many housewives are not satisfied with the presence of raw eggs in the dressing. For this reason, recipe authors use yogurt or sour cream instead of eggs, which gives the liquid dressing a creamy texture.

Caesar dressing recipe at home

Ingredients:

eggs (yolks only) - 2 pcs.;
lemon juice - 3 tbsp. spoons;
garlic - 1-2 cloves;
mustard - 1-2 teaspoons;
olive oil - 50 ml;
any refined oil - 50 ml;
salt - to taste.

Cooking method:

Boil the eggs until tender, cool and peel; only the yolks are needed for the recipe. Add mustard and pressed garlic to the yolk mixture. Grind with a fork.
Add lemon juice and a pinch of salt. Stir.
Gradually pour in the oil mixture, vigorously stirring or rubbing the mass with a submersible blender. At this stage, the sauce is not completely homogeneous - this is normal. Let sit for 15-20 minutes.
After a while, vigorously mix the dressing with a spoon until completely homogeneous - you should get a sauce with a consistency approximately like sour cream.
Take a sample, adding salt/mustard if necessary.
Homemade Caesar salad dressing is ready!

Caesar dressing with Tabasco

Ingredients:

Garlic 1 clove
Mustard 1 teaspoon
Egg yolk 1 piece
Lemon juice 1 tablespoon
Olive oil 45 ml
Wine vinegar 1 teaspoon
Worcestershire sauce 1 teaspoon
Tabasco sauce to taste
Salt to taste
Ground black pepper to taste

Cooking method:

Peel and chop the garlic. Add salt to the garlic and stir.
Take a bowl and add 1 teaspoon of mustard. Next, add 1 raw yolk. Add 1 tablespoon of lemon juice. Mix.
Add chopped garlic and 1 teaspoon of wine vinegar. Mix.
Pour in 40-50 ml of olive oil and 1 teaspoon of Worcestershire sauce (optional).
Add 3-4 drops of Tabasco (no need to add), ground black pepper.
Mix. The sauce is ready.

Chicken Caesar dressing

Ingredients:

Eggs 2 pcs;
Mustard 2 tsp;
lemon 2 tbsp. l t;
olive oil;
garlic 1 tooth;
vinegar 1 tsp;
salt, maybe sea salt and pepper.

Cooking method:

To make Caesar dressing, boil 2 eggs and remove the shell. Separate the protein component from the yolks and put it aside - we won’t need them.
Remove one medium-sized clove of garlic from its shell and pass through a garlic press.
Mash the yolks with a fork, add 2 tsp. hot mustard, 2 tbsp. l. lemon juice, 1 tsp. vinegar and aromatic garlic.
Salt and pepper, pour in 100 ml of oil and achieve homogeneity. The gas station is ready.

Caesar salad dressing

Ingredients:

1 raw yolk,
1/3 tbsp. spoons of olive oil,
1−2 anchovies,
1 teaspoon Parmesan.

Cooking method:

Grind the yolk with butter, whisking, add anchovies and parmesan, grated on a fine grater. As a rule, no salt is required in this case. Based on this recipe, you can develop your own variations. You can add more oil, lemon juice, pepper and garlic and get a brighter and closer to the classic taste.

Cooking features

Recipes for Caesar salad dressing are so little similar to each other that there is no common technology for its preparation. However, there are a few points that need to be considered regardless of the sauce option you choose.

The dressing most often includes olive oil. This product has a unique taste and smell, and its beneficial properties are also unique. Replacing it with another type of vegetable oil is highly undesirable.
The quality of the oil is critical. Preference should be given to a product obtained by cold pressing. The fresher it is, the better. Rancid oil will not add any taste or aroma to the snack and will make it irreparably spoiled.
Sauces containing anchovies or other seafood are more suitable for Caesar salad with shrimp. The rest of the refills are universal.
According to the traditional recipe, the sauce is made from lightly boiled eggs. To do this, the shell is pierced on the blunt side, then the eggs are lowered into boiling water for just a few seconds and immediately removed with a slotted spoon. If you overcook the eggs, you won't be able to make a dressing from them.

The main “trick” of the snack under discussion is the sauce. Caesar salad dressing adds piquancy to the mixture of vegetables, cheese and chicken, making the taste bright and original. Make it yourself in your own kitchen using the recipes below.

Having decided to prepare the dressing according to the chosen recipe, you will need to purchase a special Worcestershire sauce. It is this that gives the snack that unique taste that cannot be confused with anything else. Ingredients: 90 ml olive oil (necessarily first-pressed), 2 cloves of garlic, half a lemon, salt, 2 mal. Worcestershire spoons, 2 chicken eggs.

The eggs are pierced with a thin needle (on the blunt side) and immersed in boiling water. After a few seconds, the white part will thicken and they can be removed from the liquid. The products are peeled and mashed with a fork. The main thing is not to overcook them in boiling water.
A special sauce, crushed garlic, butter and lemon juice are added to the eggs.
After thorough mixing, all that remains is to add salt to taste.

If desired, you can also pepper the resulting sauce or add a mixture of your favorite seasonings to it.

With added mustard

The mustard version of the dressing turns out to be even more piquant. Ingredients: 3 large spoons of finely grated Parmesan, half a lemon, 3 chicken egg yolks, 140 ml of quality olive oil, 1.5 large spoons of Dijon mustard, garlic to taste.

Raw egg yolks are whisked with freshly squeezed lemon juice, Parmesan and mustard.
Oil is poured into the resulting mass.
Season the dressing with salt to taste. Crushed garlic is added to it.

If garlic croutons are served with the appetizer, then you can avoid using the spicy additive in the dressing.

Cheese sauce recipe

This sauce will allow you not to add additional cheese to the appetizer. Ingredients: 60 g each of fatty butter, Roquefort cheese and any hard spicy cheese, 3 small. spoons of cognac.

The butter needs to be softened thoroughly.
Two types of cheese are grated on a grater with the smallest divisions, after which they are filled with cognac.
Soaked butter is added to the mixture.
All ingredients are whisked until the amount of dressing has approximately doubled.

This sauce is delicious spread on fresh bread or toast.

Based on mayonnaise with anchovies

If you want to significantly simplify your task when preparing the sauce for the salad under discussion, you should use regular mayonnaise as its base. Ingredients: small. a spoonful of mustard, salt, 3 anchovies, 180 ml olive oil, 3 small. spoons of mayonnaise, 4 garlic cloves, 60 ml of freshly squeezed lemon juice, a pinch of ground black pepper.

Fish fillet, garlic, mayonnaise and mustard are immediately sent to the bowl of a blender or food processor. During the grinding process, add salt and pepper to taste and add lemon juice. There should be a homogeneous paste in the container.
All that remains is to pour olive oil into the dressing in a thin stream and mix it well again.

Let the sauce cool for about half an hour before using.

Dressing with sour cream

Sour cream-based sauce turns out to be less calorie than other options. Ingredients: 2 cloves of garlic, 190 g of medium fat sour cream, half a large spoon of mustard, salt.

Mustard is mixed with crushed garlic.
Spicy ingredients are added to sour cream.
The sauce is well beaten with a blender and added to taste.

Serve the salad with this dressing immediately. If its taste turns out to be neutral, dry Provençal herbs will help correct this.

Sauce without anchovies

If Caesar is prepared not with chicken, but with fish (for example, salmon or trout), then it is worth serving it with sauce prepared without anchovies. Ready-made versions of dressings for snacks without these ingredients are rarely on sale. Therefore, it is worth making your own Caesar salad dressing at home. Ingredients: 120 g of soft cheese (feta is best), 140 ml of high-quality olive oil, a large spoon of dry mustard, a chicken egg yolk, 2 large spoons of finely chopped pickled gherkins, salt, half a fresh lemon, granulated garlic.

Chopped gherkins are mixed with the selected soft cheese. You can use a special blender attachment for this.
In a separate cup, mix mustard, granulated garlic, olive oil, salt, juice squeezed from half a lemon, and egg yolk until smooth.
All that remains is to add the chopped cucumbers and mix the finished dressing thoroughly.

Gherkins can be replaced with a more expensive elite product - capers. These unripe preserved olives, hand-picked, have a characteristic sour-salty taste. They are also crushed as much as possible before adding to the sauce with a sharp knife or a special blender attachment.

Recipe without eggs

If the housewife is afraid to add raw chicken eggs to the dressing, then it is quite possible to do without them. There is a separate interesting recipe for this. Ingredients: 85 ml of high-quality olive oil, a large spoon of Worcestershire sauce, the same amount of mustard (dry) powder and liquid bee honey, a clove of garlic, salt, 2 large spoons of lemon juice.

Garlic cloves are passed through a press and ground with salt.
Using a blender, mix honey, mustard and butter thoroughly. Sauce and freshly squeezed lemon juice are poured into the resulting mass.
All that remains is to add a mixture of garlic and salt, and beat the dressing until smooth.

The unusual taste of the sauce will go well with any version of Caesar.

Caesar sauce with chicken

The chicken appetizer also necessarily includes white croutons, tomatoes, lettuce, cheese and, of course, a special dressing. It turns out spicy and goes well with all the listed ingredients. Ingredients: half a glass of mildly flavored olive oil, 2 pcs. chicken eggs, half a lemon, a large clove of garlic, a couple of drops of hot sauce (ideally Tabasco).

The eggs are hard boiled. This usually takes 8-9 minutes. When the food has cooled, the yolks are separated from the whites and must be thoroughly mashed with a fork.
Hot sauce and grated garlic are added to the resulting mass. Freshly squeezed lemon juice and olive oil are also poured here.
After another stir, the dressing for the snack is completely ready.

Be especially careful when adding Tabasco sauce. We must remember that it is very hot.

Shrimp salad dressing

Large, meaty seafood is ideal for this snack option. Of course, the Caesar dressing for this recipe should also be special. Ingredients: 2 large chicken eggs, 2 small. spoons of soy sauce without additives and the same amount of Dijon mustard, 1 glass of olive oil, half a lemon.

The eggs are placed in boiling water and cooked for just one minute. Next, the liquid core (yolk) is extracted from them, which is mixed with soy sauce and mustard.
Freshly squeezed lemon juice and olive oil are poured into the resulting mass.

To taste, you can lightly add salt to the prepared dressing for the snack.

It's no secret that Caesar salad and sauce have long captivated true connoisseurs of haute cuisine with their delicate taste and aroma. But why is the salad and dressing called Caesar? No, this is not in honor of the famous Roman emperor Julius Caesar. And in honor of its creator, who turned out to be an ordinary Mexican of Italian descent. Caesar Cardini, that was the name of the famous cook, never revealed the secret of making his sauce. But for decades, the highest minds of culinary have been trying to recreate the true real taste of the sauce so beloved by everyone. Since the true recipe for making the sauce was never received from the creator, classic Caesar sauce has many variations and methods.

How to make classic Caesar sauce - 15 varieties

Classic Caesar sauce is one of the most famous sauces among connoisseurs of the exquisite taste of dishes. But it can be noted that its simplified version is quite popular. This type of sauce is suitable not only for the salad of the same name, as we are all accustomed to using it, but also for a number of other works of art where mayonnaise is added. After all, the highlight of this recipe is that it is prepared using homemade mayonnaise. This sauce can simply be spread on bread or added to a vegetable salad.

Ingredients:

Homemade mayonnaise - 200 ml
Worcestershire sauce - 2 tsp.
Garlic - 1 medium clove
Ground black pepper - to taste
Extra salt - to taste
Wine vinegar - 1 tbsp.

Preparation:

Since we will be preparing our simplified version of the classic Caesar sauce using homemade mayonnaise, our first step will be to prepare it. Break one egg into a blender. Add half a teaspoon of salt, half a teaspoon of sugar and half a teaspoon of mustard. Cut a lemon in half, squeeze out half a teaspoon of lemon juice and also add to the blender. Let's start whisking. When the mass becomes homogeneous, add a glass of sunflower oil in a small stream. At the same time, whipping the mayonnaise does not stop.

Let's proceed directly to preparing the sauce. Pour pre-prepared homemade mayonnaise into a deep bowl. Add a finely chopped clove of garlic, add Worcestershire sauce according to the recipe. Add salt and pepper to taste. The amount of spices determines how hot your sauce will be. To make the sauce have a sour taste, you need to add wine sauce (if desired, wine sauce can be replaced with lemon juice).

You can adjust the thickness of homemade mayonnaise yourself. The more sunflower oil you add, the thicker and fattier your mayonnaise will be.

Every person has tried the much-loved Caesar salad at least once in their life. The unsurpassed and captivating taste of the salad does not come from the ingredients that are its basis. This taste is formed by the classic Caesar sauce, which is used to dress the salad components. After all, no matter how many different combinations we make of vegetables and meat, without sauce they will never be a culinary masterpiece. Consider the classic recipe for making Caesar dressing.

Ingredients:

Chicken eggs - 4 pcs
Wine vinegar - 1 tbsp.
Garlic - 1 medium clove
Worcestershire sauce - 2 tsp.
Olive oil - 100 ml
Salt - to taste
Ground pepper - to taste

Preparation:

The first step to making classic Caesar dressing is to slightly boil the eggs. Place the eggs in boiled water and cook for no more than a minute. Otherwise, they will simply be overcooked and the yolk will not be liquid. Remove the eggs with a spoon into cold water for just 1 minute. Break the eggs and pour the yolk and white into a bowl, and remove the shell from the white that has managed to curl with a teaspoon. Beat the entire resulting mass with a whisk until smooth.

Next, add all the remaining ingredients according to the list. Wine vinegar can be replaced with lemon juice. Finely chop the garlic or pass through a press. Next, add Worcestershire sauce and whisk everything until smooth.

The preparation of the classic Caesar sauce is coming to a close. Add olive oil in a thin stream (can be replaced with sunflower oil, but olive oil has a more pronounced taste and aroma). When adding olive oil, it is better to use non-virgin oil, otherwise the sauce will have a bitter taste.

At the end, add salt and pepper to the resulting mass to taste. The amount of spices depends on how spicy you want your sauce to be. Whisk everything thoroughly again and the classic Caesar dressing is ready to dress your favorite salad.

You won’t surprise anyone with the classic Caesar sauce recipe. But if we add something new to its usual list of ingredients, we end up with a completely different taste. More spicy, more pronounced, more interesting. You should never be afraid to experiment. After all, every creation is a new masterpiece that finds its fan. Consider the recipe for classic Caesar sauce with the addition of Tabasco.

Ingredients:

Egg yolks - 2 pcs
Garlic clove - 2 pcs
Olive oil - 2 tbsp.
Dijon mustard - 1 tsp.
Worcestershire sauce - 0.5 tsp.
Red wine vinegar - 1 tsp.
Lemon juice - 1 tbsp.
Tabasco - 1 drop
Salt and pepper - to taste

Preparation:

To prepare the sauce, take two eggs. It is best to take eggs from the refrigerator, then the yolks will be denser and will mix better. Separate the yolks from the whites. Since we only need yolks to prepare the sauce, pour the whites separately into a bowl. Add finely chopped or pressed garlic to the yolks and beat everything thoroughly with a mixer.

We begin to add olive oil to the resulting mass in a thin stream. Do not stop beating the yolks. When all the oil has been added, you will see that the mixture has become thick.

One by one, we begin to add the remaining ingredients of the sauce. When all the ingredients have been added, add one drop of Tabasco to the finished sauce. If you are a thrill seeker, you can increase the portion of Tabasco to two or more drops.

This very spicy sauce does not have a large audience of fans, but there is always a fan for every taste. And it is this sauce that big anchovy lovers really love. Classic Caesar sauce with anchovies is an excellent addition to fish or seafood dishes. Since its pungent taste very well complements and highlights the less bright taste of seafood, such as pork or chicken.

Ingredients:

Chicken egg - 1 pc.
White garlic - 1 clove
Anchovies - 3 pcs
Lemon juice - 1 tbsp.
Olive oil - 0.5 tbsp.
Worcestershire (or Worcestershire sauce) - 1 tsp.
Red Tabasco - 1 drop
Salt - a pinch
Pepper - on the tip of a knife

Preparation:

Let's start preparing the sauce. First of all, you need to boil the egg “in a bag”. To do this, drop an egg into boiled water with a spoon. Cook for no more than 1-1.5 minutes, so that the white just begins to coagulate and the yolk remains liquid. Quickly pull out the egg and lower it into cold water for 1-2 minutes.

Anchovies need to be peeled and finely ground. A coffee grinder or small mortar works very well for this. But if you don’t have any of the above, you can very carefully grind the anchovies in a bowl with a regular tablespoon. Add grated garlic to the anchovies.

Add an egg to the prepared mixture with anchovies. Pour out the yolk, and carefully separate the white that has managed to curl from the shell with a teaspoon. Whisk all ingredients with a whisk or fork so that there are no lumps. Add olive oil and lemon juice in small portions. Add pepper and salt to taste. ,

When the sauce is ready, add one drop of Tabasco at the end. Stir everything thoroughly and that’s it, the delicious sauce is ready for you to enjoy its spicy taste.

If you like spicy dishes, then classic Caesar sauce with red pepper will be an excellent dressing for your favorite salads. This recipe is a great example of how adding just one ingredient can completely change the flavor.63

Ingredients:

Mayonnaise 67% - 3 tablespoons
Dijon mustard with horseradish - 1 tablespoon
White garlic - 1 clove
Freshly squeezed lemon juice - 1 tablespoon
Ground red pepper - a pinch
Salt - to taste

Preparation:

Using a whisk or mixer, mix mayonnaise and mustard with horseradish in a bowl. The mass should be homogeneous. Pass the garlic through a press. If you don’t have a press, you can grate the garlic. The main thing is that the garlic is well mashed and the juice is released, then the taste of the sauce will be deeper.

Add freshly squeezed lemon juice to the resulting mass and beat everything well again with a whisk or mixer. Add salt and ground red pepper to taste. It is the pepper that gives our sauce its spiciness, and the lemon juice has a pleasant sour taste.

If you only have regular mustard, but have horseradish root in stock, then grate the horseradish on a fine grater and add 1 teaspoon.

If you're a big fan of Caesar salad, then you should have a recipe in your cookbook to make Classic Caesar Salad Dressing. Of course, you can now buy everything in our stores, but no dish can compare with its excellent taste if it is prepared independently without adding unnecessary preservatives and other additives.

Ingredients:

Spicy mustard - 3 tsp.
Dijon mustard - 2 tsp. with a slide
Olive oil - 100 ml
Sunflower oil - 100 ml
Balsamic vinegar - 1 tsp.
Parmesan cheese - 50 gr
Garlic - 6 cloves
Salt - 1 tsp.
Ground black pepper - 1 tsp.
Egg - 1 piece
Lemon juice - 2 tbsp.

Preparation:

Breaking the egg, separate the white from the yolk. To prepare our sauce we only need the yolk. Pour the yolk into a blender and beat. Add salt and ground black pepper to the yolk according to the recipe. Grate Parmesan cheese on a fine grater and also add to the yolks and spices. Next, add balsamic vinegar and olive (about 40 ml) and sunflower (about 50 ml) oil. Add the rest of the oil while whipping. When adding all the ingredients, we strictly adhere to the recipe so that our sauce turns out delicious.

Beat all ingredients well to obtain a homogeneous mass. Add 4 cloves of garlic, later add 2 more cloves. Add another 60 ml of olive oil and blend everything again with a blender.

Add hot and Dijon mustard. Also add the remaining two cloves of garlic and freshly squeezed lemon juice. Add the remaining 50 ml of sunflower oil to our mixture and whisk everything thoroughly.

Using a spoon, adjust the sauce splashed on the walls so that it is well mixed and beat well at maximum speed.

The famous and very loved by many connoisseurs of haute cuisine Caesar salad causes a lot of controversy and doubt. But no less attention will be paid to its sauce of the same name, which is the heart of this culinary masterpiece. Everyone asks the question: “How to properly prepare classic Caesar sauce, and what is included in the composition?” And there is nothing complicated in making the sauce. Everything is very simple and tasty.

Ingredients:

Refined olive oil - 160-170 ml
Egg - 1 piece
Juice of half a lemon
Garlic clove
Worcestershire sauce - 1 tbsp.
Parmesan cheese - 50 gr
Salt - ¼ tsp.

Preparation:

Boil the egg in boiling water for exactly 1 minute. To prevent the egg from cracking when immersed in boiling water, half an hour before preparing the sauce, place the egg on the table so that it warms up to room temperature. After the time has passed, take out the egg with a tablespoon and immediately plunge it into cold water to stop the cooking process.

To prepare the sauce, take a blender. If you don't have a blender, you can use a mixer. In this case, you will need to add olive oil in a small stream. To make the sauce homogeneous and tasty, all products must be at the same temperature.

If you took a blender to prepare the sauce, then pour all the olive oil into a deep container and carefully break the egg into it. We take out the remaining protein on the shell with a teaspoon and also add it to the oil. We immerse the blender in the container, completely covering the egg with it and begin to beat everything at high speed. While blending, do not raise the blender until an emulsion begins to form. After the products have begun to beat a little, we raise the blender with small movements so that the olive oil that has not yet been mixed is sucked under it.

After the whole mass has become thick and homogeneous, we essentially have homemade mayonnaise, but without spices for now. Add Worcestershire sauce to our mixture, finely chop the garlic, and squeeze the juice from half a lemon. Add salt and mix everything thoroughly with a blender again.

At the end of preparing the classic Caesar sauce, add Parmesan cheese and still mix thoroughly. Well, that's all, the sauce is ready to become the main component for your favorite Caesar salad.

If you use a mixer to make the sauce, then the process of making the sauce changes a little. After you have broken the egg, you need to beat it well with a mixer. After obtaining a homogeneous mass, add olive oil in a small stream so that our emulsion does not form lumps while whipping.

We all consider ourselves a bit of a chef and a bit of a kitchen virtuoso. It’s easy for no one to cook their favorite dish, having all the necessary ingredients on hand. But not everything can always work out for us. Since even such a thing as preparing delicious dishes requires high skill and many years of practice. Why is the salad called Caesar? And the reason is very obvious. After all, the basis of the salad is the classic Caesar dressing of the same name. Let's look at the most common method of preparation.

Ingredients:

Egg yolks - 2 pcs
Table salt - 1 pinch
Granulated sugar - 1 pinch
Refined olive oil - 100 ml
Parmesan cheese, grated - 20 g
Garlic - 1/2 medium clove
Anchovies in olive oil - 2 pcs.
English Worcestershire sauce - 1 tsp.
Freshly squeezed lemon juice - 1 tsp.

Preparation:

We break two eggs, while separating the yolks from the whites, since we only need the yolks to prepare the sauce. Take a whisk and begin to thoroughly beat the yolks. Add a whisper of salt and sugar, and mix everything thoroughly again. When the yolks are well beaten, and this is accompanied by an increase in their volume, gradually add olive oil in small portions. In essence, we have prepared light mayonnaise. After all, it is this that is the basis of our sauce.

Add grated Parmesan cheese to our emulsion. Finely chop half a clove of garlic and pour it into our mixture. We take our anchovies, lightly remove them from the oil and add them to all the ready-made ingredients. It is anchovies that add piquancy and unique taste to our sauce. We will also add Worcestershire sauce and add lemon juice to add acidity to the sauce.

Next, take a blender and begin to beat everything thoroughly so that the sauce is homogeneous and without lumps. Once the sauce has become thick and smooth. The process of preparing the base for the Caesar salad of the same name is ready.

If you love to cook deliciously, but are also not afraid to experiment, then the classic Caesar sauce with mustard and capers is just for you. Everyone knows that the basis of Caesar salad is its sauce of the same name, which gives the salad its name. But why stop there, if you can and should experiment, create, create. This will be an ideal complement to cold fish such as sturgeon, pike or salmon.

Ingredients:

Eggs - 2 pcs
Vegetable oil - 2 tbsp.
Spicy mustard - ½ tbsp.
Wine vinegar - 3-4 tbsp.
Small capers - 1 tbsp.
Granulated sugar - ½ l.s.

Preparation:

To prepare this sauce we need two boiled yolks. Pre-boil the eggs. Let them cool and carefully remove the yolks from the eggs. Grind the yolks through a fine sieve to form a homogeneous grain.

Add mustard, salt to the yolk and mix everything with a blender. Add sugar to the resulting mass and mix everything well again with a blender, gradually adding vegetable oil in small portions.

After the whipped mass acquires a creamy form, add vinegar, previously diluted with boiled cold water in a 1:1 ratio. And mix everything thoroughly again so that the mass has a homogeneous consistency.

Finely chop the egg whites and add them to the resulting sauce. At the end, add capers and mix everything thoroughly. You can add more salt and sugar to taste, it all depends on your preference for the dish. The sauce is ready. It is an excellent addition to cold fish.

Classic Caesar sauce is the main ingredient for preparing the salad of the same name. After all, the salad itself does not have a pronounced taste. And to emphasize the sophistication of the Roman salad and add to its unsurpassed quality, this salad is seasoned with a spicy and very tasty sauce. Preparing the sauce at home is not very difficult, since its recipe is very easy and does not require special knowledge in the field of cooking.

Ingredients:

Olive oil - 170 ml
Mustard - 2 tsp.
Salt to taste
Parmesan cheese
Anchovies -2-3 pcs
Garlic - 1 clove
Lemon juice - 1 tsp.
Egg - 1 piece

Preparation:

To add extra spiciness to our sauce, chop a clove of garlic. After all, it is garlic that gives the sauce its unsurpassed aroma and pungent taste. Place the garlic in the prepared container. Cut the anchovies into small pieces and place them in a container with garlic. Add one raw egg and one teaspoon of lemon juice. Salt all this to taste, but one pinch of salt is enough.

Next, we begin adding the main components, which make up the main part of the sauce. Add mustard to our container and grate Parmesan cheese on a fine grater. Lower the blender into the bowl so that it completely covers the egg and pour the required amount of olive oil. Beat this mixture for several minutes. When the egg begins to combine with the products and turn into a delicate emulsion, raise and lower the blender with small movements so that all the oil is mixed with the resulting emulsion. If you find the sauce too runny, you can add a little more oil to thicken the sauce.

The recipe is very easy and simple. The sauce turns out delicious and is suitable for dressing salads and other dishes, or you can simply spread it on bread.

With the birth of a new artist or musician, a new work of art appears in the world. The same can be said about cooking. After all, creating a new dish is also a work of art. Everyone has long known the recipe for making classic Caesar sauce. But if we add or replace one of the ingredients, we get a completely new and unique taste.

Ingredients:

Refined olive oil - 1 cup
Spicy mustard - 1 teaspoon
Egg - 2 pieces
Lemon juice - 1 tablespoon
Salt and ground black pepper
Worcestershire sauce - 1 teaspoon
Canned anchovies - 5 fillets
Garlic - 2 cloves
Capers - 2 teaspoons (optional)
Parmesan cheese - 50 grams

Preparation:

Since the basis for preparing classic Caesar sauce is mayonnaise, let’s start preparing the most ordinary homemade mayonnaise. To do this, break two eggs into a deep container, add all the necessary spices: mustard, salt and pepper. If you use a blender, then the oil can be poured directly into the container with the eggs and beat according to the technology for preparing mayonnaise using a blender. If you are using a mixer, beat all the ingredients until smooth, then add oil in a small stream until a thick mass is formed. At the end, in both versions, lemon juice is necessarily added, which gives the sauce a sour taste and is also a natural preservative.

Next, we move on to the actual preparation of classic Caesar sauce. Crush the garlic, finely chop the anchovy fillets and add. If desired, add capers, after mashing them with a fork. And don't forget about Worcestershire sauce, which is the highlight of Caesar dressing. Everything is whisked very thoroughly until a homogeneous mass is obtained.

At the end, grate the Parmesan cheese on a fine grater, mix again and that’s it, the classic premium Caesar sauce is ready. In order for the sauce to acquire a richer taste, you need to let it stand for 25-30 minutes so that all the flavors mix. OK it's all over Now. The sauce is ready to eat

Olive oil can be easily replaced with sunflower oil. Since sunflower oil does not have a pronounced taste and aroma, the sauce will be less spicy.

The basis of the Caesar salad is the signature sauce, which gave the name to the salad of the same name. Since the basis of the salad is the sauce, the taste of the salad depends on what kind of sauce you prepare: classic or add something new, improving the already impeccable taste. To do this, you don’t need to be a professional cook, you just need to be able and love to cook, and also not be afraid to improvise.

Ingredients:

Olive oil - 80 milliliters
Sweet mustard - 25 grams
Dijon mustard beans - 20 grams
Fish sauce - 1 tablespoon
Worcestershire sauce - 12 coffee spoon
Sugar - 40 grams
Lime or lemon juice - 30 milliliters
Salt - 1 coffee spoon
Grated Parmesan - 25 grams
Garlic - 1 clove

Preparation:

In order to make the sauce, we need a cooking container and a blender. Pour lime juice into a container, add sugar, salt, one clove of garlic, one tablespoon of fish sauce, and Worcestershire sauce. According to the recipe, add sweet mustard. 25 grams of mustard is approximately 2 tablespoons. Add Parmesan cheese to our ingredients and start blending everything using a blender.

When the mass becomes homogeneous, we begin to pour in sunflower oil in a thin stream, while we do not stop whisking our mass. It is very important that you pour in the olive oil in a thin stream.

Since our sauce contains no perishable ingredients, it can be stored in the refrigerator for some time. This is very convenient and makes it possible to prepare a salad at any time if guests are on the doorstep.

Add Dijon mustard to the almost finished sauce and stir with a tablespoon so that the mustard remains intact.

Millions of people anywhere in the world know the famous Caesar salad. I can prepare it for you in any cafe or restaurant, wherever you go. But what is his secret? And it all lies in its simplicity and accessibility. But the main factor is the very tasty classic Caesar sauce, which is used to dress everyone’s favorite salad.

Ingredients:

Mayonnaise - 150 gr
Lemon juice - 1 tbsp.
Garlic - 1 clove
Worcestershire sauce - 1 tsp.
Canned anchovies - 2-3 carcasses

Preparation:

For this type of sauce, you can use ready-made store-bought mayonnaise. But if you prefer to cook it yourself, then the sauce will be even more delicious. To make the sauce more pronounced, use olive oil, as it has a pleasant and pronounced taste, as well as a rich aroma.

Chop the anchovies and garlic and mix them with Worcestershire sauce. Add everything to the mayonnaise and mix until a homogeneous mass is formed. To give the sauce a more spicy taste, add salt, ground black pepper, and dried Italian herbs to taste.

Worcestershire sauce is an essential ingredient for making sauce. But in exceptional cases it can be replaced with soy.

We should never forget that the basis of any salad is a properly prepared sauce. After all, the sauce is its heart, its basis. It is the sauce that gives any salad its piquancy and splendor. Classic Caesar dressing is usually a dressing for Caesar salad. But it can also be added to various dishes you love so much to diversify and complement the taste.

Ingredients:

Quail eggs - 3 pcs
Juice of half a lemon
Natural honey - 1 tsp.
Olive oil - 50 ml
Salt to taste
Worcherstrer sauce - 1 tsp.
Ground black pepper - 0.5 tsp.
Classic mustard - 1 tsp.
Garlic - 1 clove
Onions - 1 pc.

Preparation:

Since quail eggs are useful in their raw form, there is no need to pre-boil the eggs to prepare the sauce. Break the eggs into a container to prepare the sauce. Finely chop a small onion. Next, according to the list, gradually add each ingredient and mix everything thoroughly.

When the mass has become homogeneous, add olive oil in small portions and stir the sauce all the time so that it thickens and there are no lumps.

For whipping, you can use either a mixer or a blender. But for exceptional purposes, you can also use a regular whisk.

If you love to cook and surprise your family and friends, then classic Caesar sauce should always be on your list of prepared dishes. After all, you can season your salad with this sauce, add it to fish dishes, or even more, improvise. Not only with the dishes, but also with the sauce itself. After all, it is a universal basis for realizing your culinary fantasies.

Ingredients:

Juice of half a lemon
Soft tofu - 50 g
Olive oil - 90 ml
Ground black pepper - ¼ tsp.
Anchovies - 2 fillets
Garlic - 5 cloves
Sweet mustard - 2 tbsp.
Ground white pepper - ½ tsp.
Salt to taste

Preparation:

Fry finely chopped garlic in olive oil. Let cool slightly and pour into a container for preparing the sauce. Add finely chopped anchovies and mustard to the garlic. Mix everything with a blender or mixer.

Add freshly squeezed lemon juice to the resulting mass. Lemon can be replaced with lime. Mash the tofu in a bowl with a fork and add it to our ingredients. Mix everything until a homogeneous mass is formed. Add salt and pepper to taste, don’t forget about ground white pepper to make the aroma more spicy. Beat everything well again.

Classic Caesar sauce with tofu cheese is ready. You can season your salad with it. But it is great for spreading on a delicious French baguette with the addition of olives or herbs.

This dressing has won many hearts with its subtle, barely perceptible garlic smell and beautiful yellowish color. The sauce is so original that today it is served with almost any dish, and not just as a dressing for the salad of the same name. They do the same with ingredients - replace unloved ones with favorite ones, and those that are not in the refrigerator with other suitable ones. If you learn how to prepare Caesar sauce correctly, you will have a culinary recipe “for all occasions in life” in your arsenal at home, and it is very easy to make. This salad is suitable for those who adhere to pp.

What you need to know about Caesar dressing

In many countries, Caesar salad has the same meaning as Olivier salad in the former USSR. Not a single celebration is complete without it. It is loved by those who watch calories and food quality. A properly prepared dressing is the key to the success of a dish. It adds sophistication to the taste.

History of creation

Caesar Cardini completely unexpectedly prepared a salad and sauce for it from what he found in the refrigerator. He didn’t even think at that moment what his impromptu would lead to. This happened less than a century ago - in 1924. Everyone who tried it liked the sauce so much that the chef patented it under the name “Cardini”. The sauce acquired its usual name later.

It is noteworthy that there were no fish or meat ingredients in the original recipe. It was only later that variations with shrimp, chicken and others appeared. The classic recipe for Caesar sauce has undergone changes from year to year. In different places, different chefs had their own versions of this dressing.

Caesar's brother Alex tried to make his own changes to the recipe, which the author did not like. Later, Alex Cardini began preparing his salad with Caesar dressing, but with some adjustments. Initially, the salad was eaten with hands, but along with the recipe, the presentation of the dish also changed.

About the benefits...

For those who care about eating quality food, Caesar salad deserves special attention. If all the products are natural and properly prepared, then the dish will be worthy.

Lettuce leaves. Caesar is enriched with folic acid, vitamins K and C, as well as carotene.
Lemon. Useful for its vitamin C content. The product is not thermally processed, which means the substance is not destroyed.
Garlic . Positively affects blood pressure, strengthens the immune system and reduces cholesterol in the blood.
Cheese . Provides a large amount of complete animal protein, as well as microelements - phosphorus and calcium.
Olive oil . Contains vitamin E, which provides antioxidant protection, improves the condition of hair and nails, and prevents the development of cancer.
Chicken . Or seafood is a protein with essential amino acids.

The final calorie content of the salad is not the smallest. On average, one serving will enrich the diet by 500 kcal. But it’s not so much about calorie content as it is about digestibility. All ingredients are easy to digest. This is an option for a balanced meal.

... and about the harm

Eating sauce and salad can be harmful only in three cases.

Allergy. For any ingredient. This can be easily fixed - ask not to add it to the dish.
Poor quality products. They not only spoil the taste, but can also cause poisoning.
Mustard and garlic. They can trigger an attack of pain or discomfort in people with digestive problems.

Caesar dressing recipe: original

Peculiarities . So how do you make Caesar dressing for Caesar salad? The sauce has a simple composition of ingredients, including seasoning. All ingredients for Caesar dressing, including eggs, should be at room temperature. Therefore, take them out of the refrigerator about an hour before cooking. Eggs need to be lightly boiled in advance. To do this, pour water into a small saucepan or stewpan, add salt and put on fire. Without bringing the water to a boil, you need to put eggs in it and immediately turn off the heat. Let the eggs sit in the water for exactly one minute and remove. Then you need to cool them and you can use them.

Ingredients:

olive oil (preferably not extra virgin) - 100 ml;
lemon juice - one tablespoon;
Dijon mustard - two teaspoons;
eggs - four pieces;
garlic - one clove;
Worcestershire (aka Worcestershire or Worcestershire sauce) - two teaspoons;
a pinch of salt;
ground pepper (preferably freshly ground) - on the tip of a knife;
Parmesan, grated on a fine grater - two tablespoons.

How to prepare the filling

Grate the garlic (or chop it in another way) into a deep bowl.
Add Worcestershire sauce to the garlic.
There's also mustard, salt and pepper.
Then Parmesan (this is what gives the sauce a cheesy taste).
Mash the eggs (or beat them, if possible) in a separate bowl and add them here.
Add lemon juice to the bowl with the remaining ingredients.
Using a whisk (or whatever is convenient), stir everything until smooth.
Add butter in a thin stream, whisking continuously.

Reproducing the Caesar dressing recipe at home is quite easy. Toss the salad with dressing before serving. 50 g of ready-made sauce is used per serving of salad. Caesar dressing should be similar in thickness to mayonnaise. If it comes out liquid, then the proportion of products is off. In this case, try adding a little more cheese.

Substituting Ingredients

In pursuit of new tastes, ingredients are often changed. Although, sometimes this happens spontaneously, for example, when one of the components is missing:

Dijon mustard- it is often replaced with grain or French mustard;
specially boiled eggs- replaced with hard-boiled yolks, or made without eggs;
Worcestershire sauce - use soy sauce instead.

You can and even need to try different options to find exactly “the right recipe” for yourself. As an option - sauce with anchovies. They are ground into a paste and added to the rest of the ingredients.

One of the quickest recipes is to mix mayonnaise with Worcestershire sauce, garlic and lemon juice. There is also a more dietary option - made from sour cream with garlic, mustard and pickled cucumbers. A tip for gourmets is the sauce with capers instead of cucumbers.

Quail eggs are a good substitute for chicken eggs. Natural yogurt can be an excellent replacement for sour cream or mayonnaise.

You can store the prepared Caesar sauce in the refrigerator, but it is not advisable for it to stand for more than four days. After the sauce sits for at least a couple of hours, it will become even tastier. Therefore, it is preferable to prepare it in advance.

Some housewives who consider it wasteful to throw away food manage to freeze the sauce. The flavor will change after defrosting, so it's best to use it fresh. Don’t be lazy to prepare fresh dressing every time, especially since following the step-by-step Caesar dressing recipe, it’s very easy to do.