Caesar salad dressing at home: recipes

Home Salad sauces

Dressing for Caesar at home is not a dream, but a real opportunity to show off your culinary talents. Compared to the salad itself, which has a specific recipe composition, the sauce for it is replete with a variety of ingredients. Depending on which option is chosen, the taste of Caesar will also change.

This type of dressing can safely be called international: the salad was so liked by the world culinary community that each of them contributed to the development of this recipe. This is how interesting variations of the sauce appeared.

The dressing ingredients are not particularly complicated, but preparatory measures should be taken before cooking. The main requirement in this case is the purchase of the necessary products and the availability of a recipe on hand, where the exact proportions are indicated.

“Caesar” is considered one of the most “harmful” salads, so it’s better to start getting acquainted with its dressing with a basic recipe and gradually improve to gastronomic heights.

How to make Caesar dressing at home - 15 varieties

Caesar dressing - classic variation
Dressing with red pepper and Dijon mustard with horseradish
Caesar dressing with hemp seeds and seasonings
Dressing for Caesar with anchovy fillets and cheese - the task becomes more complicated
"Caesar" sauce with olives
Caesar sauce with capers
Dressing with anchovy paste
Caesar dressing with basil
Sauce based on croutons
Dijon mustard dressing
Tabasco based dressing
Fresh basil sauce
Caesar dressing with miso paste
Caesar dressing based on yogurt and soy sauce
White onion sauce for Caesar

Caesar dressing - classic variation

A classic sauce recipe will help a novice cook master the basics without sacrificing taste. The cooking process is not particularly complicated, but you must first purchase important ingredients that are not always available at home.

Ingredients:

Garlic clove - 1 pc.
Salt - 1 tsp
Mustard - 1 tsp
Raw egg yolk – 1 pc.
Lemon juice - 1 tbsp
Wine vinegar - 1 tsp
Olive oil – 40-50 ml
Worcestershire sauce - 1 tsp
Tabasco - 3-4 drops
Ground black pepper to taste

Preparation:

At the initial stage, you need to prepare the garlic mass. You need to remove the core from the garlic clove. The garlic is crushed with a blade, then crushed with the edge of the knife, and then chopped again. And this must be done until you get a homogeneous garlic paste.

Salt is added to this mass and mixed.

Mustard and raw yolk are placed in the container, the ingredients are thoroughly mixed with a whisk. Then lemon juice, garlic paste, wine vinegar, olive oil, Worcestershire sauce and Tabasco are added to the total mass. With the addition of each ingredient, the mixture is mixed well.

The finishing touch is ground black pepper. The resulting mass should not be too sparse.

How to make Caesar salad dressing: 1 classic and 4 creative dressings

A familiar dish that you prepare yourself often differs from a restaurant dish by substituting and adding some ingredients.
To make Caesar salad dressing at home ideally suit your taste and calorie requirements (this can be very important for your figure!), we have made a selection of the best options. Classic Caesar is a classic, a combination of fresh cherry tomatoes, roasted chicken, fresh herbs, tart Parmesan cheese and delicate white bread croutons. Making a basic dressing is easy. For this you will need:

1 fresh (ideally organic) chicken egg;
2-3 tbsp. l. unrefined olive oil;
1 tbsp. l. lemon juice;
1 tbsp. l. sweet and sour Worcestershire sauce (made from vinegar, granulated sugar and fish).

Place a small saucepan of water on the stove and bring to a boil. Dip an egg into boiling water and boil it for 2 minutes, then remove and cool. Next, separate the liquid yolk and place it in a container (the white is not needed in this recipe).

Constantly whisking the yolk, add olive oil, lemon juice and fish sauce. To be sure, place the ingredients in a container with a lid and shake vigorously several times. Season the finished dish, and the leftovers can be stored in the refrigerator in an airtight container for another day.

The Worcestershire sauce from the recipe above is a simpler analogue of the anchovies that are part of the traditional dish. Preparing this variety is much more difficult and time-consuming. Plus, finding good anchovies can be tricky, so enterprising Russian chefs have come up with a worthy alternative to the intricate ingredient. To prepare, take:

5 sprat (or anchovies if you have them);
2 garlic cloves;
1 tbsp. l. finely chopped capers (if available);
2 tbsp. l. white wine vinegar;
1 raw chicken egg;
5 tbsp. l. olive oil;
1 tbsp. l. lemon juice;
1 tbsp. l. finely grated parmesan.

Remove the heads and entrails from the sprat, then finely chop and mix with finely grated garlic. Add mustard, vinegar and a lightly beaten egg to them (you can use a slightly boiled yolk, as in the previous recipe). At the end, pour in the required amount of oil, add cheese and capers.

What else can you add to Caesar salad with chicken to make the dish less high in calories and more nutritious? Take healthy mayonnaise (yes, this happens if you cook it yourself). Take these components:

100 g low-fat sour cream (up to 10%) or unsweetened Greek yogurt;
2 cloves of garlic;
1 tbsp. l. regular mustard;
1 tbsp. l. soy sauce or balsamic vinegar;
2 tbsp. l. lemon juice;
1 tsp. olive oil;
boiled yolk (optional)
a little salt and spices to taste.

Peel the garlic cloves and grate them on a fine grater or press them through a press. Mix sour cream with garlic, soy or balsamic vinegar, mustard, lemon juice, olive oil, salt and pepper mixture. If desired, you can add crumbled boiled yolk there, but in this case the calorie content will increase. Next, beat with a blender for a couple of minutes. Now you can season the salad.

Take:

200 g of blue or green mold cheese (Roquefort, Dor Blue or Gorgonzola are suitable);
50 g parmesan;
70 g sour cream;
70 g buttermilk (can be replaced with kefir or natural yoghurt without sugar);
2 tbsp. l. mayonnaise;
2 tbsp. l. lemon juice;
2 cloves of garlic;
salt and black pepper to taste;
a little olive oil.

Peel the garlic cloves and grate them on a fine grater. Mix buttermilk, mayonnaise, garlic and lemon juice, add salt and pepper, stir. In a separate container, mash blue cheese and sour cream with a fork until you obtain a consistency reminiscent of cottage cheese.

Mix both masses in one container. If the mixture is not liquid enough, add a little olive oil and mix thoroughly again until smooth. Add grated Parmesan and season the dish with the resulting mixture.

Another tasty, but not very well-known modification of the classic salad is the version with bacon. As a rule, meat fried in a frying pan is added to the dish, but there are also lovers of the raw product. Otherwise, almost all the ingredients are the same as the classic version. To prepare this option, you will need to take:

200 ml natural mayonnaise;
2-3 cloves of garlic;
1 tsp. mustard;
2 tbsp. l. lemon juice;
1 tbsp. l. Worcestershire sauce (which, as you already understood, can be replaced with finely chopped anchovies or sprat);
50 g grated parmesan;
2 tbsp. l. olive oil;
salt and pepper (to taste).

Place olive or other vegetable oil in a bowl and turn on the blender or mixer. Alternately add Worcestershire sauce or chopped fish, then garlic, mustard, lemon juice, mayonnaise, and finally salt, pepper and Parmesan. Mix the mixture thoroughly for 3-5 minutes until smooth. Dress the salad and serve.

Some people use a ready-made store-bought version marked “Caesar” for dressing, or add cheese or garlic sauce. However, the tastes of these products are usually very far from the original. We tell you how to prepare Caesar salad dressing to make the dish really tasty.

If you don’t have olive oil, then you can use any other plant product, but choose refined pomace: the strong smell can overwhelm the taste of other components, and then it will not be compatible with them.
It is better not to replace Parmesan with anything. If you can’t find the product you need, you can take the Italian Grana Padano cheese instead, but in no case should you take as an alternative “Russian” or another domestic product that does not taste or smell like the original.
Worcestershire sauce, in addition to finely chopped fish, can be replaced with oyster sauce.
Ideally, the salad dressing should resemble a liquid emulsion, so be sure to use a blender or mixer to get a smooth consistency.
It is better to use the dressing immediately after preparation rather than storing it: due to some properties of the ingredients, the product may separate and lose its taste.

The birthplace of this dish is the English county of Worcestershire. Lord Marques Sandys ordered its production from a pharmacy in 1837 according to a recipe he brought from Bengal. The prepared mixture bore little resemblance to the original, so they forgot about the dish for a while. However, a few months later the sauce was tested by one of the pharmacists. From that moment on, the production of Worcestershire sauce began a rich and successful history. The photo shows what color this dressing has.

Compound

The manufacturing technology takes more than one month, the mixture of seasonings is classified, so it is very difficult to repeat the recipe. However, a dish that is as close as possible to the original can be prepared. The composition of Worcestershire sauce is as follows: onions, garlic, anchovies, vinegar, spices. For those who want to know how to prepare a dressing, recipes with these and other ingredients will be interesting.

Application

Worcestershire is ideal for adding a piquant flavor to meat dishes such as steak. It is also included in classic recipes. The famous Caesar was originally made with the addition of English sauce, but now you can often find this salad with anchovies, which are placed separately. Many cocktails are prepared with Worcestershire. Decent bars add it to the Bloody Mary cocktail along with Tabasco, it turns out very tasty.

What to replace

Getting original Worcestershire sauce from the UK is difficult and expensive, and it’s easy to run into a fake. When purchasing sauce, pay attention to the pharmaceutical one, which is owned by the popular Heinz concern. Although, as tasters note, English Heintz sauce (pictured) differs in taste from the original. If you are a fan of homemade recipes, then when asked how to replace Worcestershire sauce, there is only one answer: make it yourself.

There are a lot of recipes for preparing this dish with a sweet and sour taste. Ginger, lemon juice, and tomato juice are added to it. Each option has a right to exist, it all depends on taste. Before you cook this famous dish, find out what Worcestershire sauce is and how it is prepared. Explore several options to see what you can do and what you can't. Pay attention to the ingredients, some are hard to get but replaceable, like tamarind.

Cooking is much more interesting than purchasing a finished product in a store. You know what ingredients you are putting in and accurately calculate the shelf life. This applies not only to mayonnaise or ketchup, but also to this dish. Below are four options for preparing the famous English Worcestershire sauce.

Time: one hour.
Number of servings: 10-12 servings.
Calorie content of the dish: 90 kcal/100 g.
Purpose: addition to main dishes.
Cuisine: European.
Difficulty: easy.

You can prepare the treasured supplement using an even simpler recipe without using ingredients that often confuse housewives, for example, tamarind pulp. This mysterious ingredient is an Indian pulse and is used in many dishes. You won't have to wait the required 18 months either. Grill steaks and invite your loved ones to the table.

Ingredients:

garlic - one head;
onion – 1 piece;
apple cider vinegar – 0.5 cups;
honey - 3 tbsp. spoons;
anchovy in oil – 1-2 pieces;
ground red pepper - to taste;
lime juice - 1 tbsp. spoon;
balsamic vinegar – 1 teaspoon;
salt - to taste.

Dressing with red pepper and Dijon mustard with horseradish

For those who love spicy flavors, this recipe will be a favorite. In addition to red pepper, the original mustard with horseradish, which combines sweetness and spiciness at the same time, adds piquancy.

Ingredients:

Mayonnaise - 3 tbsp
Dijon mustard with horseradish - 1 tbsp
Garlic - 3 cloves
Lemon juice - 1 tbsp
Ground red pepper - a pinch

Preparation:

Everything is simple and clear: mustard, chopped garlic, lemon juice and pepper are added to mayonnaise. Everything gets mixed up. You can make homemade mayonnaise by combining the yolk of a chicken egg, mustard and sunflower oil.

Caesar dressing with hemp seeds and seasonings

This sauce will appeal to those gourmets who love herbs and seasonings. The composition of the dressing is varied, so purchasing products in this case requires careful preparatory work.

Ingredients:

Olive oil – 200 ml
Lemon juice - 1 tbsp
Ground black pepper
Garlic - 4 cloves
Hemp seeds - 5 tbsp
Tahini - 1 tbsp
Oregano - 1/4 tsp

Preparation:

Although the variety of products makes you think that cooking is difficult, this is not at all the case. Place everything in a blender and mix at maximum speed. If there is no blender, then the components are combined gradually and thoroughly mixed with a whisk.

Dressing for Caesar with anchovy fillets and cheese - the task becomes more complicated

This recipe has an extended list of ingredients that need to be prepared in advance. Parmesan cheese will add a special flavor, and anchovy fillets will make the sauce more spicy.

Ingredients:

Eggs - 2 pcs
Sunflower oil – 200 ml
Mustard - 1.5 tsp
Garlic - 2 cloves
Lemon juice - 2 tbsp
Worcestershire sauce - 1 tbsp
Anchovy fillet – 6 – 8 pcs.
Parmesan cheese – 20 g
Salt

Preparation:

This variation of the dressing is considered more saturated, so more components are needed. You should take two eggs; there is no need to separate the yolk from the white. Add sunflower oil and mix well (you can use a blender).

Then you need to add chopped garlic, lemon juice and Worcestershire sauce.

The cheese is grated and added along with anchovy fillets. Salt to taste and mix again until smooth.

To make it more convenient to measure the amount of required components, you can use a measuring cup and mix the ingredients in it. If you have a blender available, you can take the glass that comes with it.

Classic recipe

Time: 40 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 184 kcal per 100 g.
Purpose: for a snack.
Cuisine: international.
Difficulty: medium.

The classic Caesar dressing for the salad of the same name contains anchovies. This small fish has a pleasant, delicate taste and is rich in nutrients and vitamins. To prevent additional seasonings and spices from spoiling the taste of the dish, use canned anchovies in their own juice. You can grind the ingredients in a blender at medium speed.

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Ingredients:

lettuce leaves – 300 g;
anchovies – 10 pcs.;
parmesan – 100 g;
white bread – 200 g;
chicken egg – 2 pcs.;
garlic – 1 clove;
Dijon mustard – 3 tsp;
olive oil – 3 tbsp. l.;
lemon – 1 pc.;
ground black pepper - to taste.

Cooking method:

Cut the bread into small cubes.
Add a little olive oil to a preheated frying pan (sunflower oil is also suitable) and fry the bread until golden brown, add salt.
Grate the cheese on a coarse grater.
Boil the eggs hard, separate the whites from the yolks (you won't need the white).
Chop the garlic with a knife or pass through a garlic press.
Finely chop 2 anchovies.
Squeeze lemon juice into a deep bowl. Add mustard, garlic, egg yolks, anchovies.
Whisk the ingredients by hand until smooth and pour in the olive oil in a thin stream.
Add pepper to taste.
When your thick homemade Caesar dressing is ready, rinse the lettuce under cold water. Pat them dry with a paper towel to remove excess moisture.
Tear the leaves into medium pieces with your hands and place on plates, pour the prepared dressing on top.
Cut the remaining fish into large pieces and place on top.
The last layer will be fried croutons with cheese.

"Caesar" sauce with olives

In this case, the classic recipe is improved with the help of olives. This derivative of the sauce differs from the usual dish, but is in no way inferior to the familiar dressing.

Ingredients:

Mayonnaise - 3 tbsp
Lemon juice - 1 tbsp
Garlic - 2 cloves
Parmesan cheese - 50 g
Olives - 10 pcs

Preparation:

The garlic is crushed to a pulp, and the cheese is grated on a fine grater.

Place all ingredients in a blender bowl and mix.

If suddenly there is too much garlic, then the taste can be balanced with more cheese.

How to make Worcestershire sauce

There are a lot of recipes for preparing this dish with a sweet and sour taste. Ginger, lemon juice, and tomato juice are added to it. Each option has a right to exist, it all depends on taste. Before you cook this famous dish, find out what Worcestershire sauce is and how it is prepared. Explore several options to see what you can do and what you can't. Pay attention to the ingredients, some are hard to get but replaceable, like tamarind.

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Caesar sauce with capers

The salad of the same name is considered one of the most conservative. Its recipe is not subject to major changes. The same can be said about its refueling. If any new component is added, it should not interrupt the taste and be similar to the standard set of products.

Such experiments include preparing caper sauce.

Ingredients:

Eggs - 2 pcs
Sunflower oil - 1 cup
Mustard - 1 tsp
Garlic - 2 cloves
Lemon juice - 1 tbsp
Worcestershire sauce - 1 tsp
Anchovies – 5 – 6 pcs.
Parmesan cheese - 50 g
Capers - 2 tsp
Salt

Preparation:

Initially, eggs, salt and mustard are beaten. Vegetable oil is added to them. It is necessary to pour it in so much that the mass becomes thicker. After this, you get homemade mayonnaise, to which you should add lemon juice.

Capers and anchovies are mixed in a separate container, after which the resulting consistency is combined with mayonnaise.

Worcestershire sauce will add piquancy, and finely grated cheese will allow the sauce to become airy.

It is preferable to use refined types of oils, otherwise the taste may be modified by the aroma of plant components.

Caesar salad dressing without anchovies and Worcestershire sauce

Recipes for Caesar salad dressing are so little similar to each other that there is no common technology for its preparation. However, there are a few points that need to be considered regardless of the sauce option you choose.

The dressing most often includes olive oil. This product has a unique taste and smell, and its beneficial properties are also unique. Replacing it with another type of vegetable oil is highly undesirable.
The quality of the oil is critical. Preference should be given to a product obtained by cold pressing. The fresher it is, the better. Rancid oil will not add any taste or aroma to the snack and will make it irreparably spoiled.
Sauces containing anchovies or other seafood are more suitable for Caesar salad with shrimp. The rest of the refills are universal.
According to the traditional recipe, Caesar salad dressing is made from lightly boiled eggs. To do this, the shell is pierced on the blunt side, then the eggs are lowered into boiling water for just a few seconds and immediately removed with a slotted spoon. If you overcook the eggs, you won't be able to make a dressing from them.
Classic Caesar dressing includes Worcestershire sauce. Other sauce options for this dish also often include hot ingredients. This doesn't mean the sauce has to be spicy. A little fiery ingredients are added so that they give the dressing a spicy note, but do not overwhelm the taste of the main ingredients.
The Caesar salad dressing should be thick enough. If your dressing is too thin, you can improve its consistency by adding the yolk of boiled eggs or finely grated cheese.

Otherwise, follow the instructions that accompany the specific salad dressing recipe.

Compound:

chicken egg – 2 pcs.;
olive oil – 100 ml;
Worcestershire sauce – 10 ml;
garlic – 2 cloves;
lemon – 0.5 pcs.;
salt, pepper - to taste.

Wash the eggs thoroughly, pierce the shell on the blunt side, and cook the eggs in boiling water for 30–40 seconds, no longer. If the quality of the eggs is in doubt, it is better to choose a different sauce recipe for which the eggs need to be cooked longer.
Remove the shells from the eggs, pour them into a bowl, and mash thoroughly with a fork.
Pass the garlic through a press, add to the egg mixture, stir until smooth.
Squeeze the juice out of half a lemon and pour it into a bowl with the rest of the ingredients.
Pour olive oil there.
Add Worcestershire sauce, salt and ground black pepper. Whisk with a whisk or mixer until the sauce turns into a thick, fluffy mass.

Considering that eggs for traditional Caesar sauce are almost not thermally processed, and Worcestershire sauce is not always available, this dressing option is not one of the most popular. More often they use a sauce made from hard-boiled eggs, or rather their yolks, and mustard.

Compound:

chicken egg – 2–3 pcs.;
table mustard – 10 ml;
lemon juice – 50 ml;
olive oil – 120 ml;
spices - to taste.

Hard-boil two large or three small chicken eggs. Cool, peel, cut in half. Remove the yolks. Egg whites are not required to prepare the dressing.
Place the yolks in a bowl and mash thoroughly with a fork.
Add mustard, lemon juice. Grind until smooth.
Gradually add the oil, whisking the sauce with a mixer or whisk.
Add spices, beat again.

This version of Caesar salad dressing is the simplest and at the same time the most popular.

Dressing with anchovy paste

The option with anchovy paste is also interesting. If you are unable to purchase anchovies in a jar, you can replace them with paste.

Ingredients:

Garlic - 3 cloves
Anchovy paste - 1 tsp
Lemon juice - 2 tbsp
Dijon mustard - 1 tsp
Worcestershire sauce - 1 tsp
Mayonnaise - 3 tbsp
Parmesan – 50 g
Salt, ground black pepper to taste

Preparation:

Initially, grind the garlic with salt to a paste. Then add all the ingredients except cheese and mix. The cheese should be added last and mixed again.

If desired, you can add simple mustard, then the dressing will be spicier.

How to cook Worcestershire yourself

To prepare, you need to fold the gauze cloth in two layers.

Carefully place on top of it: two pre-chopped garlic cloves (sprinkled with a nine percent vinegar solution), grated ginger root , one teaspoon of cloves , one pinch of cardamom , two pinches of red pepper , 10-15 black peppercorns cinnamon sticks , three tablespoons mustard seeds .

Next, you need to take one onion, chop it finely, soak it in vinegar for a couple of minutes and add it to the other ingredients.

Take a small saucepan and pour 0.1 liters of cold drinking water into it;
Add 100 g of soy sauce, 100 g of sugar, 300 g of a glass of vinegar, 50 g of grated tamarind to the pan;
Next, lower the gauze bag with spices into the water, having previously tied it with braid, and boil the mixture for about 30 minutes;
At this time, mix a couple of chopped anchovies with half a teaspoon of curry seasoning, pour it all with a small amount of water and ten minutes before it’s ready, put it in a saucepan;
After boiling, pour the sauce into a glass vessel along with a gauze bag and leave in a cool place;
From time to time you should squeeze the bag of spices directly into the sauce and put it back into the vessel;
After 10-14 days, the sauce can already be used for cooking. It is better to store it in the refrigerator in a closed jar or bottle.

Little tricks! If it is difficult to find anchovies, you can usually spot them with sprat or sardella, and use lime or lemon juice instead of vinegar.

Caesar dressing with basil

The aroma of basil will add a special flavor to the dish. This plant contains an impressive complex of vitamins: C, B2, PP, provitamin A and P-rutin. The salad dressing will be not only tasty, but also healthy.

Ingredients:

Egg yolk - 2 pcs
Mustard - 1 tsp
Vegetable oil - 200 ml
Garlic - 2 cloves
Lemon juice - 2 tsp
Dry basil
Dry white wine - 1 tbsp
Salt and sugar to taste

Preparation:

As in previous recipes, you first need to mix the yolks, butter and mustard to form mayonnaise. Then the mass is salted, peppered and basil, dry wine and lemon juice are added.

Chop the garlic and add a little oil. Combine the resulting consistency with the main sauce, blend with a blender and enjoy the taste.

Sauce based on croutons

This example of Caesar dressing also went through many changes and was eventually simplified to a simple version, but with a twist - crushed breadcrumbs.

Haute cuisine does not consider this dressing suitable for Caesar, but for home cooking it will come in handy.

Ingredients:

All ingredients are identical to those in similar recipes, but you still need to prepare 2 tablespoons of crushed crackers. You can get them yourself:
- fry in the microwave;
- cook in the oven.
Or you can buy ready-made ones in the store.

Preparation:

Depending on the chosen base, all components are mixed and crackers are added. For those who like their crunch, it is preferable to stir the sauce with a spoon, while the rest can use a blender - then the taste of the crackers will not be as bright.

Dijon mustard dressing

This version of the sauce is original thanks to the taste of Dijon mustard. It has a sweet, creamy texture and vibrant color. This quality product is imported from Burgundy, so you won’t find it in a regular store.

Also, this variation of the dressing involves a symbiosis of two types of oils: sunflower and olive.

Ingredients:

Yolk - 1 pc.
Mustard - 2 tsp
Dijon mustard - 1 tsp
Sunflower oil – 50 ml
Olive oil – 40 ml
Lemon juice - 2 tbsp
Garlic - 5 small cloves
Balsamic vinegar - 1 tbsp
Parmesan cheese - 50 g
Salt
Ground black pepper

Preparation:

Place the yolk, garlic (pre-chopped if you don’t have a blender), lemon juice, finely grated cheese, salt and pepper into a blender bowl or a simple container.

Afterwards you need to add balsamic vinegar, two types of oil and mustard. Beat everything at maximum speed.

To make the sauce more piquant, you can add 3 heaped teaspoons of Dijon mustard and 2 tablespoons of hot mustard.

Original baked eggplant dressing

Ingredients:

2 small eggplants;
2 tablespoons apple cider vinegar;
a teaspoon of mustard;
30 ml olive oil;
100 ml vegetable broth;
salt pepper;
half a bunch of cilantro.

See also: What to do if you oversalt your salad... how to fix it: 5 ways

Preparation:

Prick the eggplants in several places, wrap in foil, bake for 15-20 minutes at 230°C. Cool slightly, scrape out the pulp.
Place the eggplants, mustard, vinegar, and salt in a blender, add olive oil and broth, and blend. Add cilantro leaves, beat again, pepper to taste.

Eggplant can be baked in the microwave. To do this, the stalk is cut off, pricked on one side in several places, placed with the pierced side down on a flat plate and placed in the oven for 10 minutes (at a power of 800 W).

Tabasco based dressing

This option doesn't include a lot of ingredients, but the Tabasco sauce makes it delicious. It is very easy to prepare it at home.

Ingredients:

Garlic - 1 clove
Mustard -1 tsp
Yolk - 1 pc.
Lemon juice - 1 tbsp
Olive oil – 50 ml
Tabasco sauce - 3-4 drops

Preparation:

All components are combined and mixed in the usual way. Add 3-4 drops of Tabasco sauce to the resulting mass. It is important to adhere to the proportion so as not to spoil the taste.

Composition and features of the original Worcestershire

Real Worcestershire sauce is not boiled, but rather aged in oak barrels for at least 2 years, which makes it difficult to make at home. Plus, the sauce proportions and production technology are still kept secret.

Interesting fact! Worcestershire sauce is named after the British county of Worcestershire, where it was invented in the distant 19th century by two pharmacists, W. Perrinsky and D. Lea. They later registered their own brand, Lea & Perrins, but commercial production began only 60 years later.

The history of Worcester is shrouded in secrets and legends. According to one of them, the sauce was prepared to order and the first time it was not successful. They simply forgot about it, and a few years later they found an unsuccessful, dusty sample in the cellar, tried it and were shocked by the taste that had changed over time.

Worcestershire sauce is not only original, but also versatile. At home, it is added to marinades, stews, scrambled eggs, many hot and cold snacks, and even flavored sandwiches.

However, the classic Caesar salad, the legendary Bloody Mary cocktail and the unique roast beef prepared according to an old English recipe brought enormous popularity to the Worcestershire.

Curious! For the British, Worcestershire is as popular a product as soy sauce is for the Chinese or teriyaki for the Japanese.

An approximate list of ingredients from which the original Worcestershire is made:

drinking water;
anchovies (small fish);
vinegar;
burnt sugar;
onion;
ginger;
Bay leaf;
horseradish;
shallot (onion);
a mixture of different peppers, salt;
curry;
tamarind (a legume fruit);
chilli;
tarragon;
celery;
lemon juice;
nutmeg;
meat extract;
asafoetida (tree resin seasoning);

Curious! Lea & Perrins is the official supplier of Worcestershire to the Royal Court of England.

Fresh basil sauce

Fresh basil will give the sauce an incredible aroma. Even a small amount of this plant will make the dish completely different in taste.

Ingredients:

Chicken yolk - 1 pc.
Mustard - 2 tsp
Sunflower oil – 100 ml
Garlic - 2 cloves
Lemon juice - 1 tbsp
Fresh basil - 1 sprig

Preparation:

You need to chop the garlic and basil.

Whisk the yolk, mustard, salt and pepper in a bowl. The mixture is mixed and oil is poured in in a thin stream until mayonnaise is obtained.

Then add basil, lemon juice and garlic paste. Everything is thoroughly mixed.

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.

Caesar dressing based on yogurt and soy sauce

This recipe is far from the classic version and the heights of culinary art. The ease of preparation and inexpensive ingredients will allow you to make it every day. But because of this, the special charm of “Caesar” is also lost, although the taste qualities of this recipe are decent.

Ingredients:

Yogurt dressing - 1 jar
Mustard - 2 tsp
Garlic - 2-5 cloves
Soy sauce - 1 tbsp
Lemon juice - 1 tbsp

Preparation:

The yogurt dressing is poured into the bowl, chopped garlic (you can use a press), mustard, soy sauce and lemon juice are added to it. All you have to do is stir and the sauce is ready.

How to replace anchovies in Caesar

If you can't find anchovies for your Caesar salad, there are several solutions to this problem. Many chefs are sure that Caesar Cardini did not use fish at all to create his legendary dressing. Instead, he added Worcestershire sauce, which is very popular in the United States, to the mixture. It has a fishy taste, so it can replace the original dressing without damage.

When making Caesar salad dressing at home, you can use soy sauce and sprat . Mix the fish fillet with it, sprinkle with balsamic vinegar and add to the almost finished dressing. With such ingredients, the dressing will give the dish an unforgettable taste. It will be slightly different from the original, but guests don't have to know this little secret!