Classic Caesar salad sauce

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make classic Caesar dressing at home? Prepare all the necessary ingredients. Place several anchovies in a deep container and use a fork to mash them to a paste.

2. STEP 2

   

   Peel the garlic. Now add the garlic cloves crushed through a press to the container with the anchovies. Wash the eggs in warm water and soda, since their surfaces may contain harmful bacteria. Break the eggs, separating the whites from the yolks (the whites will not be used). Place the yolks in a container with the anchovies and garlic.

3. STEP 3

   

   Wash the lemon using fruit detergent. Next, using a special citrus juicer, squeeze the juice out of the lemon. If you don’t have such a juicer, cut the lemon in half and then manually squeeze the lemon juice out of it, removing the seeds if necessary. Pour the resulting juice into the container with the remaining ingredients. Add Dijon mustard. Then pour in the vinegar and use a whisk to whisk all the ingredients until smooth.

4. STEP 4

   

   Now carefully and slowly, in a thin stream and in portions, begin to add olive oil into the sauce until the required thickness, while continuing to whisk it. If you want to make the sauce thicker, you can add more oil. Once you get the desired thickness of the sauce, stop whisking it.

5. STEP 5

   

   Add salt, ground black pepper and a quarter of grated hard cheese to the whipped sauce to taste (I used Parmesan cheese). Mix all ingredients of the sauce thoroughly.

6. STEP 6

   

   The final step in preparing the classic Caesar sauce with anchovies is to cool it. To do this, from the deep container in which the sauce was actually prepared, pour it into a jar or any other ceramic container, close it with a lid or wrap it in cling film and put it in the refrigerator for 30-60 minutes. With the sauce already chilled, you can season everyone’s favorite Caesar salad. Bon appetit!

Comments on the recipe

maraly

23.10.2023

4.7

Super! Great sauce For salads, I also like this version of the sauce with honey and mustard.