The unparalleled Caesar sauce

Worcester sauce, grated parmesan, egg, croutons and lettuce leaves - this is the simple composition of the dish, which has become for Europeans and Americans the same popular as for the Slavs "Olivier". And this is all about him, a famous salad "Caesar", the recipe of which is more than 80 years old.

The "historical" name of the salad "Caesar" is in no way connected with the Roman emperor, as it is thought in the first place. He was invented and given his name by a certain Caesar Cardini (1896-1956), an American with Italian descent. Numerous guests were sorely lacking in snacks, and he had to turn on his wit and cook a spicy food from the remaining products in the pantry. Cardini, rubbing a bowl of garlic, put the salad leaves there, and added:

- high quality olive oil;

- grated parmesan;

- eggs cooked according to his mother's prescription;

- freshly squeezed lemon juice;

- spicy herbs that were at hand;

- toast of white bread, toasted with olive oil;

- a few grams of Worcester sauce.

Rapidly mixing, Cardini gave out all the portions to his guests. That's how with the light hand of an American of Italian origin and was born sauce "Caesar" classic with the same salad.

Next time Cardini cooked separately, and toast was sprinkled on top of the already dressed salad. "Caesar" was to the taste of a huge number of visitors, and the fame of it quickly spread throughout the city, and later in the country.

And there was in it a culinary nuance inherited by Cardini from his mother, consisting in the special preparation of the eggs included in the Caesar sauce. They boil for exactly one minute in steep boiling water without boiling, and then give 10-15 minutes to cool. Thus, they acquire a special taste and become a "highlight" of the dressing for salad.

To date, the sauce "Caesar" has found a variety of cooking methods. The number of them, perhaps, is the same as the number of restaurants in the world. However, they are united by an important ingredient that approximates all subsequent recipes to the original - a Worcester sauce. It is peculiar to the taste. It consists of up to 40 components (some are even kept in deep secrecy). One of the ingredients is anchovies, which give it a "special" flavor. Replace the Worcestersky sauce is impossible, however, if it is not at hand, many use ordinary balsamic or wine vinegar or mustard.

Try to cook the sauce "Caesar", a simplified recipe which is used nowadays.

You will need:

- 100 g of olive oil (first cold pressing);

- 1 egg;

- clove of garlic;

- 2h. L. Mustard;

- 100 g of Parmesan cheese;

- juice of half a lemon;

- Spicy herbs to taste.

We lower the egg into boiling water for exactly one minute. Mix olive oil with finely chopped garlic and mustard. To the resulting mixture, add lemon juice, egg and whisk thoroughly. Ready mixture sprinkled with herbs and grated cheese, preferably Italian cuisine.

The following recipe will tell you how to make Caesar sauce, if there is no cheese at hand.

Necessary ingredients:

- 2 yolks;

- a pair of cloves of garlic;

- 1 st. L. Olive (any other vegetable) oil;

- 0.5 tsp. Mustard;

- 1 tsp. Wine vinegar;

- 0.5 tsp. Worcestersky sauce (sold ready);

- a couple drops of Tabasco sauce;

- 1 tbsp. L. Lemon juice;

- pepper, salt.

Mix well, combine mustard, wine vinegar and yolks. Continuing to whisk, pour oil into the mass with a thin trickle. Next, add a Worcestersky sauce, lemon juice, Tabasco, chopped garlic and mix well. Salt and pepper to taste.

However, if the sauce "Caesar" to try to cook in the classical version, you will come a little closer to the history and will be able to enjoy its true taste.

For the classic version you will need:

- 100 grams of olive oil (first cold pressing);

- 2 chicken eggs;

- 1 lemon (for juice);

- 3 tbsp. L. Pre-grated cheese "Parmesan";

- 2 shredded garlic cloves;

- a few drops (5-6) of a Worcester sauce.

We lower the eggs in boiling water for exactly one minute, let them cool down. We combine the remaining ingredients, except olive oil, which is added to the total mass gradually. The sauce is whipped to a thick state and, if desired, is enriched with herbs and salt and pepper.

Delicious salads for you!