Sauce Caesar serves as a dressing for the eponymoussalad, which is one of the most popular and famous dishes. It was created by the Italian Caesar Cordini in 1924. In the classical version, the salad is prepared from wheat toast, lettuce leaves, grated parmesan and dressed with eggs, whipped with olive oil, with garlic, lemon juice and Worcester sauce. In this form, the salad is light and forms the basis for the preparation of other varieties: boiled eggs, chicken, fish, shrimp, bacon and other high-calorie ingredients are added to it. It is believed that the secret of the originality of the salad is in the sauce. It is he who gives him an extraordinary flavor and rich taste. Recipes for the preparation of refueling, as well as varieties of Caesar salad, there are many. Classic sauce is easy to prepare even at home, but it contains one component that is not easy to find on the shelves of modern stores. Therefore, the housewives invent their own recipes for Caesar salad. Their taste, of course, differs from the original, but at the same time adds novelty and variety. The seldom-found ingredient is Worcester sauce (other names are Worcestershire and Worcestershire). His homeland is England. The sauce has a specific sourish-spicy taste, is prepared on the basis of anchovies, sugar and vinegar. In addition, the composition of the recipe includes more than a dozen ingredients, including ginger, curry, tamarind, onion, garlic, chili. The technology of preparation of sauce is rather complicated and long and takes more than two weeks. In this regard, it is preferable to buy it in ready-made form, And although you will have to spend a lot of time and effort on searching, the award will be a sauce prepared according to the original recipe, which will give Caesar salad a unique taste. 
The recipe for the classic Caesar sauce
- 1 egg (raw).
- 1 tablespoon olive oil (preferably cold pressed).
- 1/2 part of lemon.
- 0.5 teaspoon Worcester sauce.
Preparation of refueling should begin with cookingeggs in a special way. To do this, you need to boil water in the pan, reduce the heat and lower the egg in boiling water for 1 minute. Preliminary it is recommended to pierce the shell with a needle from the blunt end. There is an opinion that eggs cooked in this way and then cooled at room temperature for at least 10 minutes, acquire special qualities, thus providing an exquisite taste of the salad. It is important that the eggs before use are not cold, but necessarily warmed to room temperature. After this, the egg is broken into a cup (while carefully scraping the protein from the walls of the shell) and mixed with lemon juice. Then beat well with a blender or whisk. Then add the right amount of Worcester sauce and whisk again, while pouring a thin trickle of olive oil. The mass should be homogeneous and have a consistency of liquid sour cream. It should be noted that with the correct preparation of sauce, its volume should increase by 1.5 times. Refueling for salad can be stored if necessary in the refrigerator for no more than a day. In the classical form Caesar salad is prepared rarely, as well as a salad. This recipe can be considered the basis for preparing other versions of the sauce. You can experiment by adding or replacing ingredients to your taste. For example, if you replace a Worcester sauce with mustard and add a little Parmesan cheese, you will get a completely different, but equally tasty sauce that fits perfectly to Caesar salad with chicken. Here is the recipe for such a refueling.
The recipe for Caesar sauce with mustard
You will need the ingredients:
- 2 eggs,
- juice of half a lemon,
- Parmesan cheese - 2 tablespoons,
- 1/2 cup olive oil,
- 2 teaspoons of mustard (preferably Dijon),
- 2 cloves garlic.
Eggs prepared as described in the previousrecipe, break into a bowl, add lemon juice and beat. Grate the cheese on a fine grater, pour it to the mixture and stir. Put mustard and crushed garlic, all beat well, adding olive oil. It is important that the mustard was necessarily sweet and did not have a sharp taste and bitterness. A variation of this recipe is the addition of 50 ml of white dry wine and use only raw egg yolks. In addition, you can taste to add salt, pepper and various spices. A recipe for refueling, which includes anchovies, is very popular. It is believed that they give the flavor that appears in the filling when adding a Worcester sauce. 
Recipe for refueling with anchovies
You need the following products:
- Yolks 2 eggs (uncooked).
- Olive oil - 4 tablespoons.
- 1 teaspoon of mustard.
- 1-2 cloves of garlic.
- 1 lemon.
- 2 canned anchovies.
For the preparation of filling yolks, mustard andShred garlic mixed (you can use a blender), add anchovies and lemon juice. All as follows to mix and slowly to enter in sauce oil, beating up to a homogeneous consistence. This dressing is best combined with Caesar salad, cooked with shrimps, salmon or pink salmon. Delicious sauce is obtained by the following recipe:
- Crude yolk 1 eggs.
- Capers - 1 tablespoon.
- Anchovies - 2-3 pieces.
- Garlic - 1 clove.
- 2 teaspoons of mustard.
- 1/2 cup vegetable and olive oil.
Put in the cup garlic, anchovies and capers,Add the yolk and whisk until a homogeneous consistency is obtained. Add mustard and mix thoroughly again. Separately mix olive and vegetable oil and pour a thin trickle, stirring constantly, to the sauce. Before filling the salad, let it brew for at least 15 minutes.
Caesar Honey Sauce
Almost any version of the salad is suitable sauce, prepared with the addition of honey. He will need products for him:
- 2 eggs.
- 1/2 lemon.
- 1 teaspoon of honey.
- 50 ml of olive oil.
- 1 teaspoon of mustard.
- 1 clove of garlic.
- Salt - to taste.
Eggs should be pre-welded with a specialthe method described in the recipe for the preparation of classic sauce. Then place them in a bowl and beat with lemon juice. After that, finish off all the ingredients according to the recipe, except the oil, and mix. In the end, slowly add olive oil, then you should bring the mass to the desired consistency. You can diversify the recipe and get a more saturated taste by adding anchovies and capers to the composition. It is allowed to use raw egg yolks, which somewhat simplifies the cooking process. Caesar salad can be called a universal dish. Preparing it from the main ingredients, but changing the dressing, you can get unexpected and unique flavor combinations. You can not ignore the recipes of the sauce prepared on the basis of products that are almost always at hand at the hostess - it's sour cream and mayonnaise. Refueling on their basis has a delicate, rich taste.
Sauces for Caesar salad based on mayonnaise and sour cream
Variant of sauce based on mayonnaise. Ingredients for cooking:
- Parmesan cheese - 50 g.
- Mayonnaise - 150 g.
- Anchovies - 1 tablespoon.
- 1 clove of garlic.
- Juice 1/2 lemon.
Grate the cheese on a fine grater and combine it withmayonnaise. Add the lemon juice and mix. Then add chopped garlic and anchovies, grind the mixture with a blender until smooth. Refueling based on sour cream has a more neutral taste and is recommended for those who do not like sour and spicy. For it you will need:
- Sour cream 20% fat - 1 glass.
- 1 teaspoon sweet mustard.
- 1 clove of garlic.
- Pickled cucumbers - 2 pcs.
To sour cream add the finely chopped garlic andmustard. Cucumbers pre-grind in a blender, attach to the rest of the ingredients and mix well. Marinated vegetables add a touch of lightness and piquancy. And, at last, the easiest to prepare a dressing for Caesar salad. Necessary ingredients:
- 100 g of mayonnaise.
- Juice of half a lemon.
- 1 clove of garlic.
- 1 tablespoon mustard.
- Salt and pepper to taste.
Mix mayonnaise and lemon juice, salt andpepper to taste, then add crushed garlic and mustard. Stir until smooth and fill the dish. Presented recipes for Caesar salad are the most popular and favorite. But you can always dream up and invent your own to your liking.
