Caesar sauce classic recipe with mayonnaise. Caesar salad with chicken at home - how to prepare it correctly according to step-by-step recipes with photos

09.02.2024

The famous Caesar sauce with chicken has become extremely popular due to its exquisite taste. The classic recipe was invented by the Italian Caesar Cardini, who accidentally mixed the ingredients at hand and got a masterpiece. Modern housewives have already learned to replace ingredients and create a fundamentally new dish each time.

How to make Caesar dressing

To make a delicious salad, you need to pay special attention to the ingredients of the sauce. Chicken Caesar dressing is easy to prepare at home. Caesar sauce has a very simple composition: eggs, garlic, lemon, olive oil, the main highlight is the special Worcestershire sauce.

But, like any original recipe, this dish has its secrets. Chicken Caesar sauce will taste better if you follow certain rules.

The dressing is prepared at the same time as the salad.
Only virgin olive oil should be used.
The sauce will become richer if you pour chopped garlic with oil and leave for 20 minutes.
If you use dried garlic, the portion should be 3 times smaller; it must first be mixed with liquid ingredients to swell.
To form a homogeneous mass, all ingredients are immediately placed in a blender and then blended.
If the sauce is too thin, you can thicken it by adding a few boiled egg yolks or a couple of tablespoons of grated hard cheese.

To prepare the classic Caesar sauce, you will have to purchase such an important component as Worcestershire, also called Worcestershire or Worcestershire sauce, which was invented in England. It is prepared with anchovies, sugar and vinegar, which gives it a sour-spicy taste; it also includes ginger, garlic, chili pepper, and tamarind.

Ingredients:

olive oil – 100 ml;
Worcestershire - 2 teaspoons;
eggs – 2 pcs;
lemon – half the fruit;
garlic – 2 cloves;
pepper, salt.

Preparation

Pierce the eggs on the blunt side with a needle and place them in boiling water for a few seconds. Peel, mash.
Grind the garlic and add to the eggs.
Pour lemon juice, Worcestershire, olive oil, and spices into the mixture.
Stir until smooth.

Caesar sauce with anchovies is very popular, but these products are not always available. Many housewives prefer the fish version of the salad to the chicken one, using salmon, pink salmon or salmon, but they have to solve the problem: what to replace anchovies in Caesar dressing with? Pickled gherkins and capers became such an alternative.

Ingredients:

soft feta cheese – 100 g;
olive oil – 150 ml;
dry mustard - 1 tbsp. spoon;
egg – 1 pc;
lemon – 0.5 fruits;
gherkins - 2 tbsp. spoons;
garlic, salt, pepper.

Preparation

Grind the gherkins.
Add finely chopped cheese.
Mix olive oil, mustard, garlic, spices, lemon juice, raw yolk. Grind until smooth.
Add cheese and gherkins, stir thoroughly.

Today, buying Worcestershire soy sauce is not a problem, but sometimes it happens that the required product is not available in the store or at home. Housewives found a way out by replacing it with a more accessible component and created a sauce for Caesar salad with mayonnaise. This option appealed to many connoisseurs of original dishes.

Ingredients:

mayonnaise – 1 glass;
olive oil – 0.5 cups;
garlic – 3 cloves;
lemon – 0.5 fruits;
grated cheese – 0.5 cups;
egg – 1 pc;
salt, ground pepper.

Preparation

Finely chop the garlic and mix with the yolk.
Add salt and pepper.
Beat butter, mayonnaise, grated cheese.
Squeeze lemon juice.
Add the garlic and egg mixture.
Grind until there are no lumps.

Supporters of diets invented their own sauce for Caesar with chicken, since this salad is considered one of the best dietary dishes. If you need to replace high-calorie mayonnaise or Worcestershire, an unusual and original recipe will help - Caesar sauce made from yogurt. You need to add oil, but just a little bit, you get a low-calorie salad.

Ingredients:

yogurt – 150 g;
grated cheese – 30 g;
olive oil – 3 teaspoons;
lemon juice – 20 ml;
mustard – 1 teaspoon;
garlic – 2 cloves;
mint leaves – 3-4 pcs;
spices.

Preparation

Chop the garlic and add olive oil. Leave for 15 minutes.
Mix lemon juice, mustard, salt and pepper.
Add the mixture to the yogurt.
Add garlic and oil.
Add grated cheese, spices, mint.
Grind until smooth.

If you want to amaze your guests with an even more original taste of Caesar salad sauce with chicken, you should replace the eggs with honey. The combination of sweet, spicy and salty creates an unusually piquant taste. Caesar salad dressing without eggs is also a good alternative for those who are allergic to this product.

Ingredients:

olive oil – 75 ml;
dry powder mustard - 1 tbsp. spoon;
Worcestershire - 1 tbsp. spoon;
liquid honey – 1 tbsp. spoon;
garlic – 2 cloves;
lemon juice – 2 tbsp. spoons;
salt.

Preparation

Crush the garlic and grind with salt.
Mix oil, mustard and honey.
Add sauce and lemon juice, garlic paste.
Beat until smooth.

Caesar sauce with mustard creates a piquant taste; together with the spicy-sour Worcestershire, you will get a real pleasure for gourmets. Salad croutons can be fried in garlic oil, but then you will need 2 times less garlic. for Caesar with chicken it is prepared separately.

Ingredients:

eggs – 3 pcs;
lemon juice – 0.5 fruits;
Parmesan – 3 tbsp. spoons;
olive oil - 150 ml;
garlic – 2-3 cloves.

Preparation

Separate the yolk from the white in raw eggs.
Mix yolks, grated cheese, lemon juice, mustard.
Pour in the oil and mix well.
Add salt and garlic.

An excellent option that can be used in other salads is a dressing with cheese and anchovies. This “Caesar” is popular in famous restaurants. Anchovies need to be ground only in a blender to obtain the required consistency and give a unique taste.

Ingredients:

anchovy fillet – 10 pcs.;
olive oil – 180 ml;
grated cheese – 90 g;
capers – 2 tbsp. spoons;
garlic – 3 cloves;
lemon juice – 2 tbsp. spoons;
spicy mustard – 1 teaspoon;
chopped zest - 1 teaspoon.

Preparation

Crush the garlic and mix with salt.
Finely chop the anchovies and add to the garlic along with capers, mustard and pepper.
Pour in lemon juice, you can add 1 teaspoon of zest.
Stir until smooth.
Add butter and grated cheese, spices.
Beat again in a blender.

It has long been a favorite dish of dieters, with chicken, made from sour cream. To have a medium-thick consistency, it is better to use sour cream of medium fat content - 15%, then the sauce will not spread over the plate or harden into a thick mass on the lettuce leaves.

Ingredients:

sour cream – 200 g;
garlic – 2 cloves;
salt, mustard - 0.5 tbsp. spoons.

Preparation

Chop the garlic and mix with mustard.
Add salt and pepper.
Beat well.

The most delicious dressing is considered to be for Caesar salad with chicken with the addition of garlic, although this recipe is intended for lovers of spicy dishes. Instead of Worcestershire, it is used. You need to be careful when using it, since the dressing is very hot, it is better to add drops.

The cold appetizer is one of the generally recognized masterpieces of South American cuisine. The original classic chicken Caesar salad was first prepared by Italian chef Caesar Cardini, owner of a chain of Mexican and American restaurants. According to the story, the cook hastily assembled a cold appetizer from ingredients that were left in the kitchen. So he was able to surprise visitors who demanded a new dish and invent his own salad. At the meeting of the Epicurean Society of Paris in 1953, the appetizer was recognized as the best recipe of the century.

What is Caesar salad with chicken?

According to the rules of restaurant etiquette, this dish is served on flat salad plates, freshly prepared, fully assembled. The optimal temperature is 15-17 °C - the chilled components of the snack reveal their taste well under these conditions. The original Caesar salad with chicken and croutons is assembled from the following components:

Salad. Iceberg salad is better. Its leaves are very crispy, juicy, but not as tough as those of Chinese cabbage.
Toast. Crispy but not hard croutons made from soft French baguette or plain bread, dried in the oven at high temperature.
Chicken fillet. Boiled or fried lean chicken breast in refined oil without sauce.
Refueling. It is mixed with thick Worcestershire sauce, which gives Caesar the aroma of anchovies, mustard, garlic cloves, olive oil, and freshly squeezed lime juice. Only the lettuce leaves fall into the dressing.
Parmesan. This is a very hard cheese with a tart aroma. It is easily cut with a special knife into very thin large plates or simply finely grated.
Quail eggs, small cherry tomatoes, canned olives, black olives. Serve to decorate snacks.

How to make Caesar salad with chicken at home

It is not always possible to follow the classic recipe for an original, delicious salad. Thus, “decorative” ingredients for Caesar chicken with chicken often need to be replaced. Instead of cherry tomatoes, white bread toast, homemade sauce, quail eggs and Parmesan cheese, regular tomatoes cut into large pieces, spiced mayonnaise, grated egg yolks, and unsweetened corn flakes are used. Remember that you should not use white cabbage leaves in the Caesar recipe: it is too tough for such a delicate dish.

How to cook chicken

The classic recipe uses skinless chicken fillet fried in refined olive oil. It can be prepared differently to change the overall flavor of the cold appetizer. Smoked chicken leg, cut into large cubes, or boiled breast is often used. Fried chicken for Caesar salad is pre-marinated in a mixture of honey, lemon juice, soy sauce and teriyaki. This marinade is great for skinless fillets.

Sauce

A classic chicken Caesar recipe would be incomplete without a spicy, spicy, thick sauce with a pleasant anchovy aroma. For the first time, such a dressing was made from pureed garlic cloves, aromatic mustard, Worcestershire sauce, and unrefined olive oil. Caesar Cardini mixed these ingredients and whisked until smooth. Some components can be replaced for your own convenience: for example, instead of rare Worcestershire sauce, you can add finely chopped anchovy fillets. Often the dressing is completely replaced with mayonnaise and mustard.

How to collect

Assembling and decorating the salad is an important stage at which the appetizer takes on an appetizing appearance and the flavors of the components are mixed. First, lettuce leaves are torn by hand into uneven, medium-sized pieces, which are coated with the prepared sauce - it should not get on the other components ahead of time. Large slices of fried chicken fillet are placed in between the salad. Top the salad with croutons and Parmesan; Caesar cheese with chicken is cut into thin large slices or crushed using a grater.

Homemade chicken Caesar recipe

Methods for preparing this cold snack vary depending on the recipe used. Remember that such a simple dish contains ingredients that can easily be replaced with cheaper, more common analogues. Caesar salad with chicken is prepared at home from simple ingredients that together form a delicate taste and pleasant aroma.

Classical

Time: 60-70 minutes.
Calorie content of the dish: 167 kcal/100 grams.
Cuisine: North American.
Difficulty: easy.

Prepare Caesar according to the original recipe with aromatic anchovy fillets. Classic salad sauce adds piquancy to the dish and makes it juicier. To make the appetizer tasty, follow the temperature regime for serving cold dishes: it is 15-17 °C. Serve the croutons separately, placing them in small saucers or gravy boats. This way they won’t have time to get wet from the sauce and will retain their structure.

Ingredients:

Iceberg salad - 100 g;
chicken fillet - 150 g;
Parmesan cheese - 50 g;
baguette - 50 g;
garlic - 1 tooth;
mustard - 1 tsp;
anchovy fillet - 30 g;
olive oil - 2 tbsp. l.;
chicken egg - 1 pc.;
Cherry tomatoes - 4 pcs.

Cooking method:

Cut the chicken fillet into slices, fry over high heat until golden brown, and cool.
Cut off the crust of the baguette and cut the crumb into small cubes. Bake in the oven for 20 minutes at 200°C, drizzling olive oil on each cube.
Remove bones and skin from the anchovies. Grind.
Peel the garlic clove.
Break the chicken egg, separate the yolk from the white.
Rinse cherry tomatoes with cold water and dry. Cut in half.
Finely grate the cheese.
Place anchovy fillets, garlic, mustard, olive oil, and egg yolk into a blender bowl. Whisk and blend until you have a smooth, thick sauce.
Wash the iceberg lettuce leaves and tear them into medium-sized, uneven pieces with your hands. Coat them with the prepared sauce and place on a plate.
In the spaces between the leaves, place slices of fried chicken fillet, evenly distributed.
Sprinkle grated cheese on top of the appetizer. Place cherry tomato halves on it.

With smoked chicken

Time: 30-40 minutes.
Number of servings: 2-3 persons.
Calorie content of the dish: 175 kcal/100 grams.
Purpose: cold appetizer.
Cuisine: North American.
Difficulty: easy.

A quick version of the famous Caesar salad, which is prepared according to a simplified, albeit quite tasty recipe. The sauce used is similar in taste to the classic one, has a thick consistency, and binds the components of the cold appetizer well. In order not to serve the croutons separately, place them on top of the grated cheese - this way they will not have time to become saturated with moisture and will remain crispy and fresh.

Ingredients:

smoked chicken leg - 2 pcs.;
cherry tomatoes - 8 pcs.;
iceberg salad - 150 g;
mayonnaise - 3 tbsp. l.;
white bread crackers - 20 g;
mustard - 1 tsp;
lemon - 1 pc.;
soy sauce - 1 tsp;
Parmesan cheese - 50 g;
quail eggs - 10 pcs.

Cooking method:

Pour boiling water over the lemon and wipe it off. Cut in half and squeeze the juice from one half.
Mix mayonnaise, mustard, lemon juice, soy sauce. Beat until smooth.
Finely grate the cheese.
Boil the quail eggs, cool, peel, and cut in half.
Rinse cherry tomatoes with cold water and cut into thick rings.
Remove the meat from the smoked chicken leg, cool to 5-7 °C, cut into medium cubes.
Wash the lettuce leaves thoroughly and dry. Dip in the prepared sauce, mix with quail eggs and cherry tomatoes.
Place pieces of smoked chicken thigh, croutons, and grated cheese on top.

With tomatoes, cucumbers and bell peppers

Time: 50 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 181 kcal/100 grams.
Purpose: cold appetizer.
Cuisine: Russian.
Difficulty: easy.

Create a delicious homemade Caesar salad using simple ingredients you always have on hand. The cold appetizer will be juicy, healthy, rich in nutrients and vitamins. Remember that chopped vegetables gradually give up all their juice, which, mixed with the sauce, settles at the bottom of the plate. Serve the salad immediately after preparation.

Caesar sauce is the dressing for the famous Caesar salad, its soul and heart. It doesn’t surprise us at all that a wonderful sauce that goes so well with one salad can perfectly complement another. Remembering the history of the creation of Caesar salad, we must not forget that it was a great culinary improvisation. Based on traditional principles and classical combinations, supported by the good taste of the author, but still improvisation. Keeping in mind the “basic values” of classic salad dressing, “Culinary Eden” will try to prepare several different-tasting sauces suitable for Caesar salad or variations on its theme.

Historical reference. Caesar dressing appeared at the same time as the salad of the famous chef Caesar Cardini, who invented the salad for guests on US Independence Day in 1924. When the audience ate all the prepared treats and demanded another appetizer, Cardini assembled his salad from the “leftovers”, dressed it with a fairly universal dressing, diversifying its taste with Worcestershire (Worcestershire or Worcestershire) sauce. Contrary to popular belief, the original salad and sauce did not contain anchovies. Worcestershire sauce added a slight fishy tint to the taste, which in modern versions is often replaced with something else or anchovies are added.

Let's not be bookish and allow ourselves to try different versions of Caesar sauce; perhaps their differences will only expand the culinary boundaries. The most important thing is to remember that the sauce is always prepared for a specific dish. And often the composition of the salad itself dictates the composition of the sauce, demanding to emphasize the merits of the dish, enhance or hide certain properties of the components.

Original sauce for Caesar salad included:

Olive oil
Garlic
Black pepper
Vinegar
Lime juice
Egg, boiled in a bag
Worcestershire sauce
Salt

The exact quantities of the ingredients have not been preserved, but in general terms the preparation of the original Caesar sauce went like this. Crushed garlic is intensively beaten in olive oil (as for Aioli sauce), vinegar, lime juice and grated egg are added. At the very end, the taste of the sauce is enriched with a few drops of Worcestershire sauce and added some salt.

As you can see, the sauce is arch-classical. The traditional Mediterranean dressing for the most common salads is enlivened only by the presence of an almost raw egg and Worcestershire sauce. The latter gives that same “slightly fishy” aroma in the salad, as it contains anchovies. When preparing the original sauce, no additional inclusions of anchovies or “spicy salted sprat” are required, otherwise the salad risks losing its balance and drifting towards fishy smells and tastes, which is not true.

However, the logic of Mediterranean gas stations does not seem ideal everywhere; in many places on the planet they like to experiment. The search for new tastes sometimes leads to the birth of a new dish, and this is wonderful. As a rule, the search path begins with replacing rare ingredients - Worcestershire (Worcestershire) sauce, wine or balsamic vinegar, olive oil - with familiar products.

The most difficult situation is with Worcestershire sauce. Of course, to recreate the taste of a real Caesar salad, you can find it, especially since one bottle is enough for many years of experiments and attempts to reproduce rare dishes and dressings, for example, the original Olivier salad sauce or in a dozen exotic cocktails. But the absence of this rare sauce in Russia should not stop real experimenters. Let us remember that at the time of the appearance of sauces like Worcestershire, sailors still remembered the ketsap sauce from Southeast Asia, based on fermented fish and many aromatic additives. Ketsap smoothly moved to the Old World, acquired the name ketchup and a new taste, more noble and worthy of the nose of a Western European. Next, ketchup traveled to the New World, got rid of the fishy taste and decided that tomatoes were the best base. Finally, the ancient Roman sauce garum from fermented fish may have disappeared forever from kitchens, but it is likely imprinted in the genotype or collective unconscious of Europeans. The British instinctively restored (with improvements, of course) this ancient Roman sauce and called it Worcestershire (Worcestershire). And as we know, the USA consists of some percentage of the British, Irish and Scots, and you can guess the inevitable longing for the taste of your favorite sauce and its popularity in Caesar salad dressing. The insidious Cardini may not have thought about it, but he mixed neo-English sauce into the salad dressing on the day of US independence from England and named it with his name, painfully similar to the name of the great Roman emperor. The victory of cooking over politics.

Cardini prepared more than a salad. It is a masterpiece. And his genius lies precisely in simplicity and the combination of classical combinations with the author’s view. And all this is impromptu! Of course, the sauce can be changed, and the composition of the salad can differ greatly from the original. Moreover, the Russian view of this confrontation between the colony and the metropolis is maximally focused on flavor combinations, and Worcestershire sauce in Russia has no cult or historical basis. We have very little in common with the Romans, Americans and English, which is why both the sauce and Caesar salad in Russia are prepared a little differently than their creator did.

Replace Worcestershire (Worcestershire) sauce. Let's go back to the original and try using any Asian fish sauce. Of course, the usual taste will change, so take your time and add it with extreme caution. Try making a basic Caesar dressing without the missing ingredients, separate out a small amount (like one tablespoon) and add a splash of fish sauce to it. Typically, Thai (or any other Asian) fish sauce calls for a little balsamic sauce to go with it. Required - add.

If you couldn't get fish sauce, no problem, try the same thing with thick soy sauce and a drop of balsamic vinegar. This is where you will need anchovies - a microportion of anchovy fillet. They are usually ground into a paste and mixed with liquid ingredients, adding thickness to the sauce. If you couldn’t get anchovies either, try a piece of spicy sprat salting Just for God's sake, don't call this salad Caesar, call it Caligula or at least Nero. Replacing Worcestershire sauce with Tabasco, balsamic vinegar or mustard is not equivalent and greatly changes the original taste, but if you want to change the ingredients consciously or in a fit of inspiration, then this is quite acceptable. Thousands of incredibly delicious dishes have appeared thanks to improvisation.

Other replacements. Yes, you can replace the lime with lemon, but only if you can’t find lime. You can replace a country egg with a store-bought one, but the taste will be poorer. Of course, you can replace wine and balsamic vinegar with regular vinegar, but then it’s better to do without vinegar altogether. You can even use something other than olive oil, but then you don’t have to scold “this tasteless Caesar salad.” The oil, by the way, should be extra virgin of the best quality.

A couple more details. It would be a good idea to warm the egg to room temperature before boiling. Place it in boiling water, turn off the heat and remove after a minute. If the protein has bound, try again and reduce the time. Do not be lazy to make freshly ground pepper. If the taste of the sauce is hopelessly boring, and you could not find spicy fish sauce or even soy sauce, then a spoonful of Dijon mustard will help take the taste of the sauce to a different plane. The same can be recommended when using meat or other intense flavor substitutes in salad. Dress the salad sparingly. It’s better to add the dressing later than to see the pitiful sight of a wet salad drowning in liquid. This also applies to salt - it’s never too late to add salt to the finished dish, it only refreshes the perception.

To enrich or not to saturate Caesar sauce with anchovies or “spicy sprats”? This is optional. Try a neutral range of flavors first; it’s easier to add spiciness and brightness than to return lightness to the taste. By the way, Cardini did not use anchovies, and the recipe with their presence appeared later in the wake of the craze for fashionable bright fast food flavors. If in doubt, use the universal rule of salad composition: the bright taste of the ingredients requires an expressive sauce and vice versa.

It is clear that it is difficult to navigate by the descriptions, and it is not always possible to combine several tastes in your mind. For For orientation, here are examples of variations on the theme of Caesar sauce:

Option #1:

2 yolks,
2 cloves of garlic,
1 tbsp. spoon of olive oil,
1 teaspoon Dijon mustard,
½ (or less) teaspoon Worcestershire sauce
1 teaspoon red wine vinegar,
1 tbsp. spoon of lemon juice,
1 drop Tabasco,
salt,
pepper.

Mix raw yolks with garlic, add oil in a thin stream, beat thoroughly with a fork and mix with the rest of the ingredients.

Option #2:

1 whole egg
1 clove of garlic,
3 anchovies,
1 tbsp. spoon of lemon juice,
½ tbsp. spoons of olive oil,
a few drops of Worcestershire sauce
1 drop of red Tabasco,
salt,
pepper.

Boil the egg into a bag (the white is just starting to coagulate), peel and grind with anchovies and crushed garlic. Beat with a fork while adding butter. Add sauces, pepper and salt. Add lemon juice at the end while whisking vigorously.

Option #3:

This is a simple but delicious dressing recipe reminiscent of the times when the Mediterranean was synonymous with the Roman Empire.

1 raw yolk,
1/3 tbsp. spoons of olive oil,
1-2 anchovies,
1 teaspoon Parmesan.

Grind the yolk with butter, whisking, add anchovies and parmesan, grated on a fine grater. As a rule, no salt is required in this case. Based on this recipe, you can develop your own variations. You can add more oil, lemon juice, pepper and garlic and get a brighter and closer to the classic taste.

So, you can easily and simply “customize” the dressing for a great salad, getting many variations of Caesar sauce and shades of taste of the famous dish. Cook, try, experiment and remember that any, even the most daring experiment in cooking should be based on basic principles and classic combinations, like the original Caesar dressing.

The recipe for mayonnaise sauce for Caesar salad was invented at the beginning of the 20th century. Since then it has become incredibly popular. These days, the salad of the same name is served in any eatery. Reputable restaurants are also happy to offer it to their visitors. The fact is that the dish is surprisingly easy to prepare and has an exceptional taste. In our article we will talk about how to make a decent Caesar dressing.

Caesar sauce came to us from America. It was invented during Prohibition. The Cardini Hotel was located in Mexico, literally a stone's throw from the US border. Of course, the ill-fated law did not apply in this territory. In 1924, the sophisticated American elite celebrated Independence Day in the hotel restaurant. Among the guests were famous Hollywood representatives. They immediately ate all the snacks and began to wait for the banquet to continue.

The owner of the establishment (his name was Caesar) had to urgently come up with a way out of the situation. He collected all the ingredients left in the kitchen and in a few minutes created a new salad, seasoning it with an unusual sauce. Visitors liked the treat so much that they began to serve it regularly in the restaurant. We didn’t puzzle over the name for a long time. The new salad and sauce for it received the name of its creator - Caesar.

Cooking features

The classic recipe for Caesar dressing with mayonnaise involves the use of Worcestershire sauce. It enriches the dressing with pleasant flavor notes. The fishy flavor makes the salad mix unique. Anchovies are added to it for the same purpose.
However, Worcestershire sauce is not easy to come by. Supermarkets are full of all kinds of delicacies, but even in them you can’t always find the right ingredients. In this case, it is better to replace the original sauce with soy sauce. Or buy balsamic vinegar. Tabasco or a tablespoon of anchovies will also work as an alternative. Oyster sauce from Thai cuisine is also an option.
The process of creating Caesar sauce with mayonnaise and mustard is very similar to making homemade mayonnaise. However, the taste is much more interesting and richer. The same dressing is suitable for salad with chicken, shrimp and even avocado.
The finished product must be stored in a tightly closed container. It should stay in the refrigerator for no more than two days. It must be stirred before use.

Recipe for classic Caesar dressing without mayonnaise

Recipes for Caesar salad sauce are very diverse. For the most part, they resemble mayonnaise with various fillings. The most common is the classic version. It involves mixing ingredients that are usually found in homemade mayonnaise.

Ingredients

egg - two pieces;
mustard - one tablespoon;
anchovies - two pieces;
Worcestershire or oyster sauce - one teaspoon;
garlic - a couple of cloves;
olive (vegetable) oil – 250-300 grams;
sugar – one teaspoon;
lemon juice squeezed from one half of the fruit.

How to cook

First of all, you need to separate the egg whites from the yolks.
The yolks must be mixed with one tablespoon of mustard.
After this, combine the mixture with Worcestershire sauce, crushed garlic, salt and sugar.
Next, you need to place the mixture in the blender bowl and start blending at low speed.
During the process, the speed must be increased by combining the ingredients with sunflower (olive) oil. It should be added in small portions with constant whisking.
When the oil runs out and the sauce thickens, add lemon juice.
After this, the mixture must be thoroughly beaten again. The consistency should resemble thick sour cream.

The sauce is ready! You can dress the salad.

Mayonnaise Caesar sauce

This option tastes almost no different from the classic one. This makes the sauce cook much faster. To make the dressing for this recipe, you will have to stock up on the following products.

Ingredients

mayonnaise – 200 grams;
Worcestershire sauce - two teaspoons;
garlic - one clove;
juice of one half of a lemon;
black pepper, salt - to taste.

Preparation

First you need to squeeze a clove of garlic through a press.
Then you need to mix pepper, garlic, mayonnaise, juice of half a lemon and Worcestershire sauce in one bowl.
After this, beat the ingredients using a mixer or immersion blender into a single mass.

Mayonnaise Caesar sauce is ready to use. Help yourself to your health!

Caesar sauce with mustard

Now we will move from simple to complex. This option is more piquant. Plus it contains Parmesan. This will add additional flavor notes to the mayonnaise Caesar dressing. All ingredients can be easily found in your nearest supermarket.

Ingredients

garlic - two cloves;
mustard (not spicy) - one teaspoon;
Worcestershire sauce - one teaspoon;
parmesan - fifty grams;
mayonnaise – 250 grams (one glass);
anchovies - two or three pieces;
salt, pepper - to taste.

Preparation

First you need to crush the garlic with one pinch of table salt.
Then you need to add a glass of mayonnaise, Worcestershire sauce and lemon juice to the mixture. In addition, there should be anchovies and mustard in the bowl.
After this, all ingredients should be whipped into a solid mass.
Next, you need to chop the Parmesan cheese on a fine grater and add it along with the pepper into the future mayonnaise Caesar sauce.
Then everything must be thoroughly beaten again. The result is an appetizing dressing characterized by a piquant taste and aroma.

Sauce with olives and yolks

Don't have olive oil? It's OK! You can use sunflower or prepare Caesar dressing based on mayonnaise according to the following recipe:

Ingredients

sour cream - 100 grams;
mayonnaise – 100 grams;
boiled yolks - two pieces;
balsamic vinegar - one tablespoon;
olives (pitted) – 15 pieces;
salt, pepper - to taste.

Preparation

First you need to boil the eggs.
Then you need to grind the yolks and mix them with balsamic vinegar.
Next, combine the resulting mass with mayonnaise and sour cream.
After this, pepper and salt everything.
Then the olives must be cut into small pieces and poured into the future sauce.
Finally, you need to season it with garlic and herbs, let it stand for a few minutes and add it to a pre-prepared salad.

Sauce with milk and cheese

This option also has a right to exist. Many people have doubts about hard cheese. And in vain. If you chop it well, it will be an excellent addition to a thick salad dressing.

Ingredients

mayonnaise -150 grams;
lemon juice - two tablespoons;
garlic - a few cloves;
milk (cream) - three to four tablespoons;
Parmesan or other hard cheese one tablespoon;
salt and freshly ground pepper - to taste.

Preparation

First, you need to grind the garlic together with salt. This needs to be done with a mortar in a deep bowl.
After this, you need to add mayonnaise to the mixture and mix everything thoroughly.
Then add lemon juice and milk to the future sauce. Then you need to add finely grated Parmesan cheese. Everything needs to be thoroughly mixed again, salt and pepper to taste.

Here is another version of the sauce with mayonnaise. For Caesar with chicken, crispy salad and spicy croutons, it will be just right.

Little tricks

No housewife can do without little tricks. They are often acquired through long and hard work. We offer you some of them in finished form:

Caesar salad sauce with mayonnaise, mustard and other ingredients will be tastier if the garlic for it is finely chopped, poured with sunflower oil and left to steep for half an hour.
You can use dried garlic instead of fresh garlic. Then you will need 3-4 times less of it. The vegetable will need to be mixed with the rest of the ingredients and given time to swell.
To obtain a completely homogeneous dressing, similar to sour cream or mayonnaise, you need to immediately place all the ingredients in a blender bowl and beat.
If the sauce turns out to be too liquid, it is better to add finely grated cheese or boiled yolks to it.

Faithful companions for Caesar salad dressing are raw yolks, olive oil, mustard, lemon juice, Worcestershire sauce and Parmesan.

The history of the appearance of the original Caesar dressing has already become a legend, and any legend has the most curious property: nothing is fully known, only numerous versions. According to one of them, in 1924, a Mexican restaurant ran out of appetizers.

This happened at a time when there was an influx of customers in the establishment and the height of the fun. Restaurant owner Caesar Cardini showed culinary ingenuity and prepared a dish from romaine lettuce leaves, seasoning them with olive oil, fresh lemon juice, eggs cooked in a special way, grated Parmesan, spices, breadcrumbs and Worcestershire sauce.

Mixed everything and put it on a plate greased with a clove of garlic. So this improvised salad became the hallmark of the establishment.

Classic recipe for Caesar salad sauce

You can play with additives. For example, for a salad with fish, make a dressing with capers and anchovies, for meat - with Worcestershire sauce and lemon juice.

Required:

1 small lemon;
1 large egg;
1 handful of grated Parmesan;
salt to taste;
1 pinch of freshly ground pepper;
15 ml Worcestershire sauce;
8 g Dijon mustard;
2 pieces of anchovy fillet;
7 pieces of capers;
50 ml chilled olive oil.

Cooking time required: 25 min. Value per 100 g: 250 kcal.

Classic Caesar salad dressing recipe step by step:

First option: beat the yolk with a mixer, then pour oil cooled in the freezer into it in a thin stream. Gradually add mustard, chopped anchovies, capers, freshly ground pepper, salt and grated Parmesan.

Second option: cooking begins with a special manipulation - the egg is pierced from the blunt edge and dipped in boiling water for a minute. Cut a lemon and squeeze the juice out of its halves. Break the egg, remove the white, season the yolk with salt and pepper and beat everything. Without stopping whisking, add lemon juice, cheese, butter and Worcestershire sauce.

Home cooking: Caesar dressing with anchovies and capers

You can easily mix different flavors in one sauce, it only benefits from this. For example, the taste of a dressing with butter, lemon juice, and yolk is not new for Caesar lovers, but if you add spicy capers and anchovy fillets to it, the taste will be festive.

You will need:

lemon;
a teaspoon of canned capers;
2 pieces of anchovy fillets;
30 g chopped parmesan;
1 yolk;
60 ml yogurt;
50 ml olive oil;
a teaspoon of mustard with grains;
a pinch of salt.

Time required: 20 min. Per 100 g of sauce: 265 kcal.

Method for preparing Caesar sauce at home:

Squeeze the juice from a lemon cut into halves;
Prepare the sauce: add salt and mustard to the yolk, whisk, continuing the process, pour in the yogurt, then olive oil;
After adding oil, pour in 30 ml of lemon juice and continue whisking;
Finely chop the anchovies and add them to the resulting mass, add capers, cheese shavings and mix everything.

Simple recipe

Before cooking, you need to keep the olive oil in the freezer, so it will acquire the necessary viscousness.

You will need:

3 yolks;
3 tbsp. refined oils;
1 tbsp. l. French mustard;
salt and pepper;
30 grams of grated parmesan.

Cooking time required: 20 min. Sauce calorie content per 100 g: 179 kcal.

Preparing the Caesar sauce:

For the sauce: in a bowl, lightly beat the egg yolks with olive oil and spices with a mixer;
Add mustard and grated Parmesan to the bowl with the egg mixture and mix well.

Caesar salad according to the classic recipe

The famous dish has many variations that are actively used in cooking. But it is better to add romaine lettuce to the classic Caesar salad; its taste is perfectly revealed in combination with a spicy sauce.

For 4 servings you will need:

3-4 slices of yesterday's bread;
50 g grated Parmesan cheese;
some Romano leaves;
0.5 kg of white chicken meat;
garlic and salt to taste;

For the sauce:

1 egg;
30 g parmesan;
5 g Dijon mustard;
50 ml unrefined olive oil;
20 ml lemon juice;
seasonings to taste.

Time required: 25 min. Salad serving: 315 kcal/100 g.

How to cook:

Cut off the crusts from the bread and cut the crumb into small cubes with a knife;
Dry the bread in a preheated oven, just hold it for a few minutes;
In a frying pan in hot oil, fry the crushed clove of garlic until golden brown. Sprinkle the oven-dried bread with this oil, season, leave for 5 minutes to soak;
Place the bread on a baking sheet and place in the oven, preheated to 180Cº;
When the crackers are browned, transfer them to a paper towel and cool;
Beat the chicken fillet, then fry. When cooled, cut into strips;
Prepare the sauce: put half a clove of garlic, salt in a mortar, grind everything into a porridge so that there is no pulp left at all. Transfer the resulting mass to a large container, add juice from a quarter of a lemon, five grams of soft Dijon mustard, cheese and yolk. Whisk everything until smooth, pour in the oil while whisking. The consistency of the sauce should resemble liquid kefir;
Wash the romaine, dry it, tear it or cut it into large pieces. Mix salad, meat, toasted bread cubes in a bowl, pour over prepared dressing, sprinkle Parmesan cheese on top.

Variation of a dish for a quick dinner

Crispy lettuce leaves are just the base. Then you can make the salad taste any way you like. We suggest adding smoked bacon.

Required:

8 pieces of bacon (smoked);
180 g ciabatta;
450 g baked chicken fillet;
head of Romaine lettuce;
35 g parmesan cheese, grated into shavings;
5 pieces of anchovies.

Needed for refueling:

2 pieces of anchovies;
20 g grated parmesan;
zest of 1 lemon;
45 ml classic yogurt;
55 ml olive oil;
season to taste.

Cooking time required: 25 minutes. Calorie value: 299 kcal/100 g.

How to do:

Fry the bacon slices in a frying pan, then place on a napkin;
In the same pan, brown the cubed ciabatta;
After baking, cut the chicken fillet into cubes;
For the sauce, mix and beat a little butter, yogurt, spices, add chopped anchovies, cheese, zest, mix;
Wash the salad, then dry with paper towels, cut into large pieces. Mix chopped lettuce leaves, chicken meat, bacon, fried croutons, anchovies in a deep bowl, pour over the sauce;
Place the dish on the table, sprinkle with Parmesan.

Note to the hostess

The most successful salads are obtained if:

Use not just crackers, but fried ciabatta cubes. They absorb the taste of the dressing well and do not become soggy like regular white bread;
Thick sauce is diluted with lemon juice or hot water;
Use well-chilled romaine lettuce leaves as a base for the dish;
Cool croutons and meat well before adding to salad;
Before cooking, make sure that the lemon is not bitter.

Another recipe for Caesar sauce from the chef is in the next video.