Caesar sauce with lemon
12 servings
15 minutes
Caesar dressing with lemon is a true symbol of American culinary sophistication. Its history traces back to the legendary Caesar salad recipe created by Italian chef Caesar Cardini in the 1920s. This dressing combines the rich flavor of anchovies, the spiciness of Dijon mustard, and the freshness of lemon juice, creating a perfect balance between salty, spicy, and creamy. Worcestershire sauce and Tabasco add depth, while Parmesan gives a unique creamy note. The dressing is perfect not only for traditional Caesar salad but also as an exquisite dip for fresh vegetables, a dressing for sandwiches, or an accompaniment to roasted meat. Its smooth texture and rich flavor make every dish more expressive and unforgettable.
1
Mix Dijon mustard with Worcestershire sauce, add Tabasco, grated fresh garlic, and anchovies in oil, passed through a sieve.
- Dijon mustard: 30 g
- Worcestershire sauce: 40 ml
- Tabasco sauce: 1 ml
- Garlic: 15 g
- Salted anchovies in oil: 70 g
2
Separate the yolks from the eggs and start whisking with a mixer, gradually adding cooled vegetable oil in a thin stream.
- Chicken egg: 3 pieces
- Vegetable oil: 800 ml
3
We add the first mixture to the second in small portions.
- Dijon mustard: 30 g
- Worcestershire sauce: 40 ml
- Tabasco sauce: 1 ml
- Garlic: 15 g
- Salted anchovies in oil: 70 g
4
Gradually, the oil and yolks turn into a thick mass, to which we add lemon juice, salt, and pepper to taste, and finally - grated parmesan.
- Lemon juice: 15 ml
- Salt: 5 g
- Ground white pepper: 2 g
- Grated Parmesan cheese: 200 g
5
We mix everything carefully and thoroughly.
