Hello honest people. There was a request to tell me about my version of refueling for "Caesar". Therefore, today I will talk about two types of sauce that I use myself when seasoning this salad.
The first sauce is basic, contains a minimum number of components. I usually add it to the classic Caesar. This is the one with only romaine lettuce (romano), croutons and parmesan. Or - to "Caesar" with chicken.
The second sauce is brighter in taste - it has a sweet bitterness, and capers and anchovies give their own special taste and piquancy. I like this dressing most of all and it can, in principle, be added to any version of the famous salad. But more often I put it in Caesar with shrimps and / or with salted red fish.
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Ingredients:
Basic sauce:
Fresh chicken egg - 1pc
Olive oil - 2 tablespoons
Lemon juice - 1 tsp
Worcestershire sauce - 1 tsp
Caesar sauce with mustard and anchovies:
Fresh chicken egg - 2pcs
Sweet mustard - 1 tsp
Capers - 1 tsp.
Anchovies - 1 tsp.
Lemon juice - 1 tsp
Olive oil 1 tablespoon
Parmesan-2 tbsp
How to cook:
Step 1 of 10
Prepare food. On the left, I've arranged the ingredients for the base sauce. And on the right - for dressing with mustard and anchovies.
First, I'll make the base sauce for the Caesar salad.
So, you need to get the eggs out of the refrigerator in advance.
Step 2 of 10
Bring water to a boil, reduce heat so that it does not boil. Place the egg in water and cook for 2 minutes. Then take it out and cool.
Step 3 of 10
Separate the yolk and place it in a jar or small bowl (no protein needed).
Step 4 of 10
Beat lightly with a fork. Pour oil in a thin stream, add lemon juice and Worcester sauce. Alternatively, you can simply drain all the ingredients into a jar, close the lid tightly and shake vigorously. In the same jar and refrigerate until the salad is assembled.
The basic filling is ready.
Step 5 of 10
To prepare the sauce for "Caesar" with anchovies and mustard, you must also first take the eggs out of the refrigerator so that they are at room temperature.
In a saucepan, bring water to a boil and reduce heat so that it does not boil. Place eggs in water and cook for two minutes. Then take out and cool.
Step 6 of 10
Finely chop anchovies and capers with a knife.
Step 7 of 10
Separate the yolks and pour them into a small bowl or jar (whites are not needed here). Add the rest of the ingredients.
Step 8 of 10
Mix everything thoroughly. It is convenient to just put everything in a jar, close the lid tightly and shake it hard.
Step 9 of 10
These two gas stations are, in my opinion, very versatile. In the summer, in the heat, when you don't want a heavy and hearty meal, I often make salads with seasonal greens and season them with one of these dressings. I store the leftovers in the refrigerator (but not for long) and make one or two more salads during the day.
Step 10 of 10
To suit your mood, you can add a little caster sugar or honey to any of these sauces to achieve a sweet and sour taste.
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