Caesar sauce

Anna

Wed Feb 02 2022

According to legend, Caesar sauce, like the salad of the same name, was invented by an American chef of Italian origin Caesar Cardini in 1924 on America's Independence Day, on this day. Due to the large number of orders, his kitchen ran out of almost all the products, and he came up with this recipe in order to feed his guests at least something. Cardini never revealed the true recipe for his sauce, but still managed to create a recipe close to the original.

Caesar Sauce Ingredients

Egg yolk 1pc.
Garlic 2 cloves
Anchovies 5 pcs.
Dijon mustard 10 gr.
Lemon juice 15 gr.
Worcestershire sauce 10 gr.
Parmesan cheese 40g.
Olive oil Extra Virgin 150 ml.
Salt and Black Pepper to taste

Caesar sauce preparation technology

Finely chop the garlic and anchovies and place in a bowl

Parmesan grate on a fine grater, we will add it at the very end of the preparation of the Caesar sauce

Add lemon juice, egg yolk, Dijon mustard, Worcestershire sauce, a little salt and pepper to a bowl and whisk everything thoroughly with a whisk.

Gradually add the olive oil, whisking constantly, you should get a sauce that resembles mayonnaise in consistency.

Season the sauce to taste with salt and pepper.

That's it, your sauce is ready. Bon Appetit!

life hack

Let the olive oil cool before you start whipping it.
If suddenly your sauce turned out to be very thick, then you can dilute it with cold water, see for yourself how much water to add, the main thing is that the sauce resembles mayonnaise in consistency