Caesar sauce is used mainly for filling everyone’s favorite salad of the same name. In fact, its components complement perfectly not only Caesar, but also other salads.
An excursion into history. This colorful sauce originated in USA at the same time as the salad of the famous cook Caesar Cardini in
Time for preparing
dishes for guests celebrating Independence Day in 1924. When the audience finished the meal, then the snack was not enough, and guests required supplements. Then Cardini scooped up the rest of the salad, added a universal sauce with Worcester flavor. There are not many who knows that in the original Caesar sauce there were no anchovies. Fish the taste was due to Worcester sauce, which today replaced with something else, or put a little anchovies.
To date, several recipes are used to making Caesar sauce.
For the first time Caesar salad sauce consisted of the following components:
- olive oil;
- several cloves of garlic;
- ground black pepper;
- vinegar;
- freshly squeezed juice of one lime;
- soft-boiled egg”;
- Worcester (Worcester) sauce;
- a pinch of salt.
Worcester sauce
The thing is that until today it’s not exactly preserved Worcester sauce recipe. The most common recipe cooking Caesar sauce looks something like this:
- Crushed garlic is added to olive oil and heavily beat, then add vinegar, squeezed lime juice, also crushed egg.
- Then, a few drops of Worcester are added to the mixture. sauce and a pinch of salt.
- It turns a traditional classic sauce
The composition of this sauce is classic. The traditional composition of refueling to lettuce slightly changes the taste of eggs and Worcester sauce. This unusual the sauce gives the fish flavor to the dish due to the addition of anchovies. It should be noted that you need to add anchovies with caution, so as not to spoil the sauce with too strong fishy taste.
In different countries, the taste of Caesar sauce may vary slightly. addiction to addictions. Rare Worcester sauce try replace with other components. Of course, you can look for traditional Worcester sauce, but it can take quite a while. After all its recipe is very ancient, as well as some other seasonings. For example, in those years when they discovered the Worcester sauce, many sailors still used Asian ketsap sauce, unusual taste which was given fermented fish and aromatic additives. Sauce Ketsap was widely used by Old World chefs, then it became ketchup and gained great popularity among Europeans.
Over time, the taste of ketchup transformed, everything appeared in it more tomatoes. Ancient Roman sauce from fermented fish disappeared from culinary, however, the British meticulously restored its composition and called Worcester. The whole sauce took root therefore Caesar Cardini, mixing Worcester dressing with salad for independence day in America called him by his name, which is exactly like the ancient Roman emperor. As a result, Cardini turned out to be a real masterpiece cooking.
The piquant and colorful taste of Caesar salad is associated with simplicity combining ordinary classic combinations with copyright “highlights”. Such a wonderful salad and dressing for him- the result of talented culinary improvisation. change a little, the composition of the salad may also vary slightly from the traditional, in Russia the recipe for this salad has changed a bit, but he did not cease to be popular at many banquets and parties. Replace Worcester (Worcester) sauce
Instead of Worcester sauce, you can try using any fish sauce since it is cooked in Asia. The usual taste will already be 3s not the one the original was famous for. Therefore, you need to add it Caution. You can make basic Caesar sauce, gradually adding a drop of fish sauce to it. According to the rules of preparation Asian fish sauce, for example, according to a Thai recipe, into it add balsamic sauce.
If getting fish sauce turned out to be a problem, then you can get out of the situation if you take ordinary soy sauce and dilute it with balsamic vinegar. A bit is also required add anchovy. Ground anchovies and mixed with others components, it turns out a thick sauce for dressing salad. Of course, a salad flavored with such a dressing is not quite like Caesar. Replacing Worcester sauce with Tabasco, balsamic vinegar or mustard is unequal and greatly changes the original taste, but it by no means worsen the taste of such a dish. After all, many culinary masterpieces were invented precisely in the process of testing and adding new components.
For example, you can replace lime with lemon, but lime gives more piquant taste and pleasant smell. Calorie home egg too can be replaced with a store one, but the taste will also deteriorate. Balsamic vinegar is a very spicy product and has its own zest, so it is undesirable to change it to normal. Perfect will of course leave all components in place if goals cooking Caesar sauce – getting original and really spicy salad dressing. It is advisable to take olive oil the highest quality.
There are some more tips to improve the taste of the finished product. Caesar sauce. Before sending the egg to the pan, it’s better warm to room temperature, if after cooking the protein is strong thickened, it is better to try to cook again, but remove from the pan early. Before adding to the sauce, grind the pepper yourself. For spice sauce is allowed to add a little Dijon mustard. Add salad dressing a little bit better in portions, this will allow time to notice the moment of saturation. It is better add the missing refueling later than going too far with it quantity. Fat lard is also needed moderately.
As for the saturation of the salad with anchovies, here you need to focus only on your taste and the taste of those who will eat this dish.
The best advice is to make the dish neutral in taste, as sharpness is never too late to add. For example, the aforementioned Caesar Cardini never added anchovies to the salad, dishes with the addition of anchovies became popular much later when people tried diversify your taste preferences. To keep balance taste, you must adhere to these rules: the more diverse and vibrant taste and salad ingredients, the more piquant should be refueling. and.
