Cesar dressing

Dark and thick, like mayonnaise, it takes on the color of mustard and worcester sauce (perrins). This is the authentic Cesar dressing, the most famous sauce for salad that bears his name. The original recipe calls for an egg that must boil for exactly 1 minute. Today many chefs substitute that egg for a raw egg or a yolk. I have opted for the yolk.

It was created by Caesar Cardini for a gastronomic contest, an Italian chef based in Tijuana (Mexico) and from there he went around the world. There are many versions of this sauce, there are those who make it from mayonnaise and simply add anchovies and cheese. There are those who do not add cheese, there are those who put yogurt to make it more fluid. The truth is that Cardini's sauce was lighter, but because he mixed it with the same lettuce from the salad, he mixed it in the same dish. Not difficult? We are going to make it easier: in the recipe notes I reveal some tricks.

Cesar dressing

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The real Caesar sauce for salads

• Ana Valdes

• Kitchen: Modern
• Recipe type: sauces
• Calories: 350
• Rations: 2

• Cooking time: 2M
• Total time: 2M

Ingredients

• 1 egg yolk
• 4 salted anchovies
• 1 garlic clove
• 60 g parmesan
• 1 tablespoon lemon juice
• 2 teaspoons (coffee) Perrins sauce
• 1 teaspoon (of coffee) Dijon mustard
• 1 teaspoon (coffee) vinegar
• 100 ml (one beaker) of sunflower oil or mild olive oil

Preparation

1. We put the chopped Parmesan in the well dry glass. We grated at the stroke of turbo. We take out and reserve.

2. Without cleaning the glass, we add the garlic, anchovies, mustard, lemon and egg yolk. We beat during 5 seconds speed 6.

3. We lower the remains of the walls and beat again for 5 seconds, speed 6.

4. We repeat the operation until we have a homogeneous mixture

5. With the beaker on, we program speed 4 and a half, no time and we are pouring the oil very very slowly on the lid so that it only slides towards the nozzle. It will take about a minute.

6. Add the perrins sauce, vinegar and Parmesan and beat for 10 seconds at speed 4.

Notes

If you want a lighter sauce, there is another version of the authentic recipe: add a whole egg in the first step. [br]If you have it already made and you want to lighten it, add one or two tablespoons of water and beat again for 5 seconds at speed 4. [br]If you want more servings, you can double the ingredients while maintaining times and speeds. [br]If you don't like the flavor of garlic, you can omit it.[br]It combines very well with any lettuce or chicken.

 Equivalences with TM21

More information - Caesar salad