Caesar Salad Dressing
2 servings
15 minutes
Caesar salad dressing is a true classic of culinary art from European cuisine. Its exquisite taste arises from the harmonious blend of creamy egg sauce, the piquant sharpness of mustard, the freshness of lemon juice, and the rich aroma of anchovies. Legend has it that this dressing was created by chef Caesar Cardini in 1924 when he had to improvise with available ingredients. Today, it is an integral part of the famous Caesar salad, adding sophistication and richness to its flavor. Due to its versatility, the dressing can be used not only for salads but also as a zesty sauce for seafood or meat dishes.
1
Take the egg out of the fridge in advance to let it warm to room temperature.
2
Carefully lower the egg into boiling salted water and boil for 2-3 minutes. You will get a soft-boiled egg.
- Chicken egg: 1 piece
3
Place the boiled egg in cold water and cool it quickly. The less you cook the egg, the less the yolk and white will thicken. The cooking time is given conditionally, as the degree of doneness depends on many factors (size and freshness of the eggs, intensity of heating, etc.).
4
As soon as the egg is placed in boiling water, the pot should be removed from the heat to stop the boiling.
5
The egg needs to be held in boiling water (but not in boiling water) for exactly 1 minute.
6
Then let the egg cool for 10-15 minutes and use it to prepare the sauce.
7
Break the egg and place it in a bowl (whites and yolk).
8
Add mustard, lemon juice, and blend the mixture with an immersion blender.
- Mustard: 0.3 teaspoon
- Lemon juice: 1 teaspoon
9
Gradually pour in the mixture of olive and vegetable oils while blending with an immersion blender. As a result, the sauce should thicken and resemble mayonnaise.
- Extra virgin olive oil: 20 ml
- Deodorized refined vegetable oil: 40 ml
10
Rinse the anchovy fillets and dry them well with paper towels.
11
Finely chop the fillet of sprat or anchovies with a knife.
12
Add fish to the sauce and mix.
- Salted anchovies: 4 pieces
13
Blend the sauce again with an immersion blender until smooth.
14
Add a couple of drops of Worcestershire sauce to taste.
- Worcestershire sauce: 0.8 teaspoon
15
Mix the sauce well and, if needed, lightly salt to taste.
- Salt: to taste
- Freshly ground black pepper: to taste
16
It's better to salt the sauce at the end of cooking, considering that anchovies (or sprats) are quite salty, and other ingredients also contain salt.
17
Dress the <a href='https://eda.ru/recepty/salaty/salat-cezar-s-krevetkami-50631'>Caesar salad with shrimp</a> with ready-made sauce