History of the origin of Caesar sauce
The founder of the classic recipe was born in1896 in Italy. After the end of World War I, Caesar emigrated to the United States. He stopped in San Diego with a dream of his own restaurant. At that time, Prohibition was in effect in the States. Therefore, in order to get more profit, Cardini decided to bypass the "geographical" framework of the law and opened his small establishment 20 miles from his home in Mexico, in the city of Tijuana. It was a restaurant that also included a hotel, called "Caesar's Place", which translates as "At Caesar's". July 4, 1924, was Independence Day in the United States. And as on all holidays, Cardini's restaurant was especially crowded with guests from the States who wanted to have a good drink. These were mainly businessmen, Hollywood movie stars. For this purpose, the Americans crossed the border - What wouldn't you do for the sake of unbridled fun! There were so many visitors that Caesar didn't have enough snacks for everyone. The party was in full swing, something had to be done urgently so as not to upset the guests. And then he found a way out of the situation by preparing a dish from what was left in the kitchen. Namely - lettuce leaves, bread, olive oil, Parmesan cheese, eggs, garlic, lemon, Worcestershire sauce. Cardini put lettuce leaves, croutons fried in olive oil with garlic on a plate, sprinkled with grated Parmesan and dressed the whole thing with an unusual sauce. For it, Caesar took eggs that had been in boiling water for a minute, olive oil, lemon juice, mustard, garlic and Worcestershire sauce. A well-mixed mass of these ingredients later became the classic Caesar sauce. And there were no anchovies in the dressing, the light fishy notes in the taste were present thanks to the Worcestershire sauce. The guests were delighted with the new dish. It didn't take long to come up with a name for it. The Caesar salad with sauce became the calling card of the Cardini restaurant. This is how the most popular and beloved classic Caesar salad recipe in the world was born, with an extraordinary salad dressing, named after its author.
The original classic recipe for Caesar sauce
Since the advent of the Caesar saladits composition was supplemented with shrimp, chicken and lightly salted trout. Everyone adds something to the recipe to their taste. But its sauce remains unchanged, without which there simply cannot be a real Caesar salad. So, to prepare the Caesar sauce according to the classic recipe, we will need:
- 60 ml of high-quality olive oil;
- 1-2 cloves of garlic;
- 1 tablespoon lemon juice;
- 1 egg;
- 1/2 teaspoon of mustard;
- 1/2 teaspoon Worcester sauce;
- salt and ground pepper to taste.
First you need to get the egg out of the refrigerator,it should be at room temperature, otherwise it will burst when boiling. Put it in a saucepan with water, put it on the fire and wait for the water to boil. As soon as this happens, turn off the fire and time exactly 1 minute. Next, take the egg out - it is ready for our sauce. Break it into the prepared bowl, the yolk will pour out by itself, and we will take the set white out of the shell with a spoon. Squeeze the garlic through a press into the same bowl. Add lemon juice, mustard, salt, pepper and start whisking with an immersion blender, gradually pouring in olive oil in a stream. The consistency should be thick, like 10% sour cream. The very last touch will be Worcestershire sauce. This is a rather rare and little-known product that is not sold in every store. It can be replaced with balsamic vinegar in the same amount. Or you can make Worcestershire sauce yourself, but you need to make it in advance, as it requires at least two weeks of aging.
Recipe for Worcester sauce
To prepare we will need:
- 2-3 anchovy (can be replaced with a sprat spice);
- 2-3 cloves of garlic;
- 1 small onion;
- ginger root;
- 1 teaspoon of 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 of water;
- 1/2 cup soy sauce;
- 1/2 cup of sugar.
Finely chop the garlic, onion and ginger root.Take gauze folded at least twice. Place garlic, onion, ginger, cinnamon stick, pepper, cloves, mustard and cardamom on it. Tie it up to make a spice bag. Pour vinegar, water and soy sauce into a saucepan. Put on low heat, stirring, pour in sugar and lower the gauze bag with spices to the bottom. Bring to a boil and boil for 40 minutes. Finely chop the anchovies and add them along with curry and salt to our saucepan. After a minute, turn off the heat and let cool. Then pour all the contents into a glass jar and put it in the refrigerator for 2-3 weeks. After this time, strain the sauce and pour into bottles. Store Worcestershire sauce in the refrigerator and do not forget to shake it well before use. Caesar sauce It is better to use it immediately after cooking, then it will be the most aromatic and have the right consistency. If you did not use it all at once, it can be stored in the refrigerator in a closed container for up to 2 days, only before using it you will need to beat it again. Treat yourself and your loved ones with the most delicious classic sauce "Caesar". Its unique taste will diversify your holiday table and make everyday dinner exquisite. After all, this is not only a salad dressing, it can be used with French fries, with meat dishes and even as a sauce for pasta. Enjoy your meal!
