Hello, Hello everyone! Today we are going to talk about how to make the sauce that can transform any salad into a work of art: César sauce . If you ever thought that salads were boring, prepare to change their minds.
Throughout this article, we will discover what ingredients it carries and what are the secrets of this wonder, how to make it homemade and, of course, some truquitos so that you have a César sauce, easy, fast and with that touch that makes it irresistible.
We already advanced it: once you make this recipe, you will not want to return to the packaged versions. Come on, we start.
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About César sauce
This César salsa recipe is the perfect combination between classic and practical. With accessible ingredients and an artisanal touch, I assure you that this sauce has the power that any salad goes from being a simple accompaniment to the star of the table.
And do not worry if a bit rare ingredients are used as anchovies, because these are what gives that irresistible umami flavor . This is a creamy sauce, full of flavor and in this case homemade! Eye that is much cooler than any supermarket version.
A story with a lot of flavor and creativity
First, a little history because, as they say, knowing the origin of what we eat makes us appreciate and enjoy it more. The César sauce was created by an Italian -American chef called Cesare (or César) Cardini , which was curiously not in Italy or in the United States when he invented it, but in Mexico! Yes, yes, as you read it.
- It tells the story that in 1924, in Tijuana , César Cardini had to improvise something, due to the shortage of ingredients, it had to be something fast and delicious for its customers . With the few ingredients he had at hand, he invented the César salad, with his now iconic sauce as the protagonist.
So, although by name many could say that it comes from Italy or the United States, in reality, the sauce and the César salad have a Mexican touch. One more tip for Mexican cuisine.
Classic Ingredients of Homemade César Salsa: What exactly?
Now we go to the point. To make the original recipe, you will need simple but powerful ingredients. Then I tell you what carries the original César salsa , if you want to do it as Cesare Cardini would have done it, these are the key ingredients:
- Raw egg yolk : it is what gives that creamy unmistakable texture.
- Garlic : Essential for an intense and delicious flavor. There is no César without a good touch of garlic.
- Anchovies : Yes, those little salty wonders are the key to the Umami (that salty flavor that we love).
- Lemon juice : an acid touch to balance flavors.
- Worcestershire sauce (or English sauce): another secret ingredient that gives it a smoked touch.
- Olive oil : to give that creamy consistency.
- Parmesan cheese : Because there is no César without cheese.
- Mustaza Dijon: Some versions include this ingredient to give a soft spicy touch.
Variations in ingredients
Over time, César's salsa recipe was evolving, like everything in life. The biggest change is that today some versions include mayonnaise instead of raw egg , to make it easier and avoid risks with raw egg. You can also find yogurt variants, which makes it lighter.
How to use César sauce? Beyond the salad
Now that you know how to make the sauce , let's see some ideas to use it beyond the typical salad. Although the green leaves accompany the green leaves, I assure you that you can get much more benefit.
- In the classic César salad : a basic but infallible salad that never disappoints.
- Dressing for other types of salads: Try to use it in salads with chicken, shrimp or even with roasted vegetables. It is luxurious.
- Dip for vegetables: short carrots, cucumbers and celery in sticks, and uses the César sauce as dip.
- Sandwiches and Wraps: I added a little sauce to your sandwiches or chicken wraps to give that creamy touch and full of flavor.
- Marinada for meats: Usala as a basis for marining chicken breasts before roasting or cooking them grilled. You will achieve juicy and tasty meat with the unmistakable flavor of the César sauce.
Tips and tricks to make the best homemade César sauce
Making a good César sauce does not have great secrets, but some tricks to get perfect. Here are the best tips for the next time you want to do it, and do it well.
- Quality anchovies : if you don't like them, you can reduce the amount, but do not eliminate them completely because they are key to taste.
- The emulsion is key : add the oil little by little and slowly while batting. Thus you are going to achieve a creamy sauce without being cut.
- Adjust the amounts to your liking : if you want it more acidic, add more lemon. If you like softer, I reduced garlic.
Duration and some tips to better conserve César sauce
Homemade César dressing can last between 3 to 7 days in the fridge, depending on the ingredients you use and storage conditions. Here are some key factors that influence its duration:
1. Raw or pasteurized eggs: If you prepare the sauce with raw eggs, its duration is usually shorter, between 2 and 3 days. If you use pasteurized or mayonnaise eggs, it can last up to 7 days.
2. Hermetic containers: save the sauce in a well -closed container, preferably glass, to avoid air exposure and cross contamination.
3. Refrigeration conditions: Be sure to keep it refrigerated at adequate temperatures (below 5 ° C) to prevent the ingredients from deteriorating.
César sauce is undoubtedly one of the most versatile and delicious dressings that you can have in your cooking repertoire. Whether you want to make the classic César salad or try something more daring, this sauce is the perfect touch for any dish. Now that you know how to do it at home, there are no excuses for not enjoying it.
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César Salsa Recipe
Yield : for 4 salads
Preparation time: 5 minutes.
Ingredients:
- 70 ml of sunflower oil or olive oil.
- 1 egg
- 3 or 4 anchovies
- 1 English salsa cdita
- 1 apple vinegar cdita
- 1 teaspoon of old mustard of dijon
- Middle Lemon juice
- A half clove
- 50 grams of grated Parmesan cheese
- Newly ground black pepper
How to make César sauce
- Place the oil, the egg and the medium of garlic in a blender or mixer. Add the oil slowly while liquefying until the mixture thickens and has a texture similar to the mayonnaise.
- Incorporate the English sauce, the mustard, the lemon juice and the apple vinegar gradually, liquefying continuously. Add anchovies little by little, testing to adjust the intensity of the flavor.
- Add the grated Parmesan cheese and blend again until all the ingredients are well integrated and the sauce has a creamy texture. Adjust the black pepper to taste.
- Let the salsa stand in the fridge for at least 30 minutes for flavors to integrate better.
- Use sauce to dress salads or as DIP for vegetables or sandwiches.
