No More Bottled Sauce! The Real 10-Minute Caesar Dressing Recipe That Will Ruin Store-Bought for You
With this recipe, you will serve any salad that you like with this extremely delicious sauce.
It might be hard to find a single person who has never tried the famous Caesar salad dressed with the creamy sauce that many try to replicate in their own kitchens.
However, quite few know what kind of secrets this sauce holds (at least its original version) and what ingredients are required for the utmost authenticity. In case you’ve been wondering whether you should dress some kind of meal with the Caesar sauce, save this recipe for the next time you make a family dinner — and you won’t regret it.
Here’s what you need: 2 egg yolks from fresh eggs (at room temperature), 1 teaspoon of anchovy paste or 3–4 anchovy fillets (minced), 50 g of Parmesan cheese (grated), 1 clove of garlic (finely chopped), 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, 100 ml of extra virgin olive oil, a pinch of salt and freshly ground black pepper, 1 teaspoon of Worcestershire sauce (optional).
In a bowl, combine the egg yolks, anchovy paste, minced garlic, mustard, and Worcestershire sauce. Whisk until smooth.
Gradually pour in the olive oil in a thin stream, whisking constantly. The sauce will begin to thicken.
Add the lemon juice, grated Parmesan, salt, and pepper. Stir and taste, adjust the sourness or saltiness as needed.
Let the sauce rest in the fridge for 15-20 minutes. Store in a glass jar for up to 2 days.
This sauce is perfect for a classic Caesar salad, so drizzle it over romaine lettuce, then add croutons and chicken.
