A classic recipe sauce "Caesar"

Contents:

• Provenance sauce "Caesar"
• The original classic recipe sauce "Caesar"
• Worcestershire sauce recipe

There are plenty of options for cooking sauce "Caesar", each family its own recipe. So which of them is the classic, original, thus, who invented back in 1924 the American restaurateur, immigrant Caesar Cardini in Italy?
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Provenance sauce "Caesar"

The founder of the classic recipe was born in 1896 in Italy. After the end of World War Caesar he emigrated to the United States. He stopped in the city of San Diego with a dream of his own restaurant. At this time in the United States acted Prohibition. Therefore, in order to obtain greater profits Cardini decided to bypass the "geographically" within the law and opened a small restaurant about 20 miles from home in Mexico, in the town of Tijuana. It was the restaurant, which includes also a hotel called "Caesar's Place", which in translation sounds like "Caesar."

July 4, 1924 in the US celebrated Independence Day. And as with all holidays, the restaurant Cardini was especially a lot of visitors from the United States who want to have a good drink. They were mostly businessmen, Hollywood movie stars. For this purpose, the Americans crossed the border - that just does not make for the sake of unbridled fun! The visitors proved to be so much that Caesar did not have at all meals. The celebration was in full swing, it was necessary to urgently do something in order not to upset the guests.

And then he came out of the situation, prepare a meal from what was in the kitchen. Namely - lettuce, bread, olive oil, parmesan cheese, egg, garlic, lemon and Worcestershire sauce. Cardini put on a plate of lettuce, croutons, fried in olive oil with garlic, sprinkle with grated Parmesan cheese and season the whole thing unusual sauce. For him, Caesar took the eggs lain in boiling water for a minute, olive oil, lemon juice, mustard, garlic and Worcestershire sauce. Mix well and the mass of these ingredients later became a classic sauce "Caesar".

And no anchovies as part of refueling was not easy on the palate notes of fish present due Worcestershire sauce.

Guests were delighted by the new dishes. The name he had not long to invent. Salad with sauce "Caesar" has become the hallmark of the restaurant Cardini. Thus was born the world's most popular and well-liked classic recipe for Caesar salad with an unusual salad dressing, named after its author.

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The original classic recipe sauce "Caesar"

Since the appearance of Caesar salad part of it and added the shrimp and chicken and salted trout. Each recipe adds something to your taste. But it remains unchanged sauce, without which it simply can not be this Caesar salad.

So, prepare the sauce "Caesar" on the classic recipe we need:

• 60 ml of olive oil quality;
• 1-2 cloves of garlic;
• 1 tablespoon lemon juice;
• 1 egg;
• 1/2 teaspoon mustard;
• 1/2 teaspoon Worcestershire sauce;
• salt and pepper to taste.

To start to control the egg of the refrigerator, it should be at room temperature, or burst during cooking. Put it in a pot with water, put on fire and wait for the water to boil. Once this happens, turn off the fire and pinpoint exactly 1 minute. Next, we obtain an egg - it is ready for our sauce. Divide it into the prepared bowl, pour out the yolk itself, and we'll get to stiffen protein shell spoon.

Garlic squeezing through the press in the same bowl. Add the lemon juice, mustard, salt, pepper and begin whisking blenders, gradually pouring a trickle of olive oil. Consistency should get thick as 10% cream. The latest stroke is Worcestershire sauce. This is a rare and little known to us a product that is not sold in every store. It can replace the balsamic vinegar in the same amount. Or cook Worcestershire sauce itself, but it must be done in advance, because it requires a two-week exposure at a minimum.

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Worcestershire sauce recipe

For the preparation we need:

• 2-3 anchovy (can be replaced by sprat spicy salted);
• 2-3 cloves of garlic;
• 1 small onion;
• ginger root;
• 1 teaspoon black peppercorns, cloves, ground cardamom, mustard seeds;
• 1/2 teaspoon curry;
• 1/2 cinnamon sticks;
• 3 tablespoons of salt;
• 2 cups of vinegar;
• 1/2 cup water;
• 1/2 cup soy sauce;
• 1/2 cup sugar.

Finely cut the garlic, onion and ginger. Take the gauze folded at least two times. Put her garlic, onion, ginger, cinnamon stick, pepper, cloves, mustard and cardamom. We are fastened so as to obtain a bag of spices.

In a saucepan pour the vinegar, water, soy sauce. Put on low heat, stirring, pour the sugar and bring it down to the bottom of gauze bag of spices. Bring to a boil and boil for 40 minutes.

Anchovies finely cut and add them along with the curry and salt in our pot. A minute later, turn off the heat and giving cool. Then pour the entire contents into a glass jar and put into the fridge for 2-3 weeks. After this time, you need to strain the sauce and pour into a bottle. Keep Worcestershire sauce in the refrigerator and do not forget to shake it well before use.

"Caesar" sauce is better to use immediately after preparation, then it will be the most fragrant and the correct consistency. If you do not use it all at once, it can be stored in the refrigerator in a sealed container to 2 days, just prior to use will need to beat it again.

Treat yourself and your loved ones a delicious classic sauce "Caesar". Its unique taste variety to your holiday table and make an everyday dinner exquisite. It's not only a salad dressing, it can be eaten with fried potatoes, with meat dishes and even as a sauce for pasta.   Bon Appetit!