Name of Recipe: Salsa Cesár (Caesar Sauce) – not tested
Tablespoons are European ones, ie, 3 teaspoons
Serves: Not stated
Ingredients:
1 clove garlic
4 anchovy fillets
2 egg yolks
1 tbsp mustard
300g olive oil
50g Sherry vinegar
1 tbsp grated Parmesan cheese
1 tsp lemon juice
1 tbsp Worcestershire Sauce
Preparation:
Place the peeled garlic in the
and chop for a
few seconds / Speed 6.
Next, add the remaining ingredients, except the oil and blend
20 seconds /Speed 5.
Scrape down the inside of the
bowl with the spatula.
Run the machine at
Speed 4 and add the oil, little by little to the lid so that the sauce is emulsified as if it were a mayonnaise.
Tips/Hints: It is believed that Caesar Salad come into being in July 1920 in the Cesar Palace Hotel, in Tijuana (Mexico) by the Cardini brothers, the hotel’s chefs and proprietors. Also, it is known to be made without the anchovies. These are added later to give the sauce more body.
It goes well with all kinds of salad, especially the one which carries its name, made with various lettuce leaves, croutons and boiled egg.
Origin: This is a translation of a recipe in
Salsas y Aliños con Thermomix (Susaeta Ediciones)
