Caesar Salad Dressing with Worcestershire Sauce
6 servings
10 minutes
Caesar salad dressing with Worcestershire sauce is an elegant blend of classic and refined notes. Born in American cuisine, it features a creamy egg-based texture, a subtle tang of lemon, and the richness of Parmesan. Worcestershire sauce adds zest and depth of flavor, while olive oil envelops the ingredients for smoothness. This dressing perfectly complements fresh crispy salad leaves, turning it into a true gastronomic delight. Primarily used for the famous Caesar salad, it can also dress other dishes, enriching their flavor and expressiveness. Its ease of preparation and noble taste make it an indispensable element in culinary recipe collections.
1
We wash the eggs, bring the water to a boil, then turn off the heat, and pierce the blunt end of each of the two eggs with a needle. The eggs should sit in NON-BOILING (or at least not vigorously boiling) water for exactly 1 minute (according to the original source, I held them for three minutes, basing my decision on my assumption that the layer of boiled white should be thicker).
- Chicken egg: 2 pieces
2
We cut our lemon in half and squeeze the juice from one half into a separate bowl. To get more juice, you can add a little water to the squeezed lemon and squeeze it again into the sauce. Be careful not to overdo it with lemon juice. One of my sauces turned out very sour, and believe me, that's not very tasty!
- Lemon: 0.5 piece
3
Prepare the blender, cut the eggs in half with a knife, pour the liquid part of the egg into the blender cup, scoop out the egg white from the shells with a spoon. Add salt and beat the eggs thoroughly, then pour in the lemon juice and beat again thoroughly.
- Chicken egg: 2 pieces
- Salt: to taste
- Lemon: 0.5 piece
4
Add 1-2 tablespoons of Parmesan to the blender cup with the sauce and blend thoroughly again.
- Grated Parmesan cheese: 2 tablespoons
5
Add a few drops of Worcestershire sauce (if found) or some sweet sandwich mustard (not the Russian hot mustard, but the kind you can almost eat with a spoon, sometimes called 'Sandwich' or 'French' without whole mustard seeds). Add pepper to taste.
- French mustard: 20 g
- Ground black pepper: to taste
6
Whipping the contents of the glass with a blender (whisk), we pour in 100 grams of olive oil in a thin stream and continue whipping until everything reaches a homogeneous whipped mass.
- Olive oil: 100 ml