Caesar salad is one of the most popular salads in the world. It would seem that a few of the most common ingredients and such a success. Maybe it's all about the sauce? Do not season the Caesar salad with mayonnaise. It is better to make a real sauce of the same name.
It is necessary
-
- Egg - 1 piece;
- Mustard - ¼ teaspoon;
- Lemon juice - 1 teaspoon;
- Olive oil - 2 tablespoons;
- Refined sunflower oil - 4 tablespoons;
- Fillet of anchovies - 4 pieces;
- Worcestershire sauce - 4-5 drops;
- Salt
- freshly ground pepper to taste.
Instructions
Step 1
Take an egg, pierce it from the blunt side with a thick needle. Then, dip the egg into boiling water. Remove the saucepan from the heat immediately. Leave the egg in hot water for one minute, then remove and chill immediately in cold water. Let the egg cool for 10-15 minutes. Now it can be used to make sauce.
Step 2
Crack the egg and spoon out the thickened white and yolk with a spoon. Grind thoroughly with a blender. Use the purée attachment. This operation with the egg must be done because the thickened protein envelops the ingredients of the salad better.
Step 3
While whisking, add the mustard and lemon juice gradually. Then pour in a mixture of olive and vegetable oils. Be sure to pour in the oil gradually, in a thin stream, and directly under the blender nozzle. Continue whisking until the sauce has a mayonnaise consistency.
Step 4
Dry the anchovy fillets with a napkin and chop finely with a knife. If the anchovies are too salty, rinse them with cold water. After adding anchovies to the sauce, beat it again with a blender. Add Worcestershire sauce, freshly ground pepper and salt to taste.
