Caesar classic salad sauce

By adding this sauce to the salad, Caesar will become incomparably delicious! It's no secret that the taste of "Caesar" strongly depends on the sauce. Of course, the vegetables and lettuce leaves should be fresh, and the chicken fillet is well cooked, but the sauce in this salad solves everything! I offer a recipe for a sauce that will make the salad very tasty.

Pirko Rita

Recipe author

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Anchovies (fillet)

Hard cheese (parmesan)

0.25

Olive oil

Garlic

Chicken eggs (yolks)

Lemons

Vinegar

Dijon mustard

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 7 g

Fats 81 % 38 g

Carbohydrates 4 % 2 g

371 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
We put several anchovies in a deep container and use a fork to "knead" them to a pasty state.
Step 2:
Now add garlic cloves crushed through a garlic press to the anchovies in the container. Break the eggs, separating the whites from the yolks (whites are not useful). We put the yolks in the same container.
Step 3:
Next, using a special citrus juicer, squeeze the juice out of the lemon. If there is no such juicer, then cut the lemon in half and then manually squeeze the lemon juice out of it. Pour the resulting juice into a container with the rest of the ingredients, put Dijon mustard. Then pour in the vinegar and use a whisk to whisk all the ingredients until smooth.
Step 4:
Now, carefully and slowly, in a thin trickle and portions, we will introduce olive oil into the sauce, while not stopping whipping it with a whisk to the required density. If you want to make the sauce thicker, you can add more oil. As soon as we get the desired thickness of the sauce, we stop whipping it.
Step 5:
In the whipped sauce, add salt and ground black pepper to taste and a quarter of grated hard cheese into a crumb (I used Parmesan cheese). Mix all the ingredients of the sauce thoroughly.
Step 6:
The final stage of sauce preparation will be its cooling. To do this, from a deep container in which the sauce was actually prepared, pour it into a jar or any other ceramic container, close the lid or wrap it with a plastic wrap and send it to the refrigerator for 30-60 minutes. Already chilled sauce can be filled with everyone's favorite Caesar salad.

I really love this salad, so when I visit a new restaurant or cafe for me, I almost always order it. Everywhere Caesar tastes absolutely different and a lot of it, of course, depends on the sauce prepared by the chef. The most delicious for me was the salad, where the chicken breast was cooked somehow in a special way on the grill, the most delicious cheese was used to taste the premium segment and, of course, the salad was seasoned with an incomparably delicious sauce.
A salad made at home, of course, cannot be compared with restaurant options. But with the use of this sauce, it turns out to be simply delicious and delicious at home.
The sauce itself turned out to be even much tastier than in many restaurants and cafes. If I hadn't cooked this sauce myself, I wouldn't have believed that it was cooked at home. All the ingredients and their proportions are perfectly matched, at least to my taste. Anchovies and parmesan in this sauce are simply incomparable!!! He's driving me crazy!!! Now I will add it to many fresh salads with chicken or pork. Everyone appreciated this sauce. I will definitely cook it more than once.
The only drawback and the most difficult moment is the process of adding olive oil. It takes too much time, and the hand gets tired of whipping the sauce itself with a whisk, but it's worth it, believe me !!!