Caesar Salad Dressing
Sauces and Marinades | Tajikistan cuisine
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
2
Description
Ideally, it is recommended to lower the egg into boiling, salted water (you can pierce the egg with a needle at the blunt end beforehand). Instead of anchovies, you can use spiced pickled herring. If Worcestershire sauce is not available, you can substitute it with balsamic vinegar. Since I used spiced pickled herring in the recipe and did not use Worcestershire sauce, I added a couple of drops (just a little) of Thai fish sauce to the dressing. The Thai sauce, combined with balsamic vinegar, gave the dressing a pleasant light fish flavor (which is what we aim for when preparing Caesar dressing).
Ingredients
- Chicken Egg - 1 piece
- Mustard Greens - ¼ spoons
- Meyer Lemon Juice - 1 tablespoon
- Olive Oil - 0 fl oz
- Vegetable Oil - 0 fl oz
- Salted crackers - 4 pieces
- Worcestershire Sauce - ¾ spoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Take the egg out of the refrigerator in advance so that it has time to come to room temperature.
Step 2
Carefully lower the egg into the boiling salted water and boil for 2–3 minutes. This will give you a soft-boiled egg.
Step 3
Place the boiled egg in cold water to cool it quickly. The shorter the cooking time, the less the yolk and white will thicken. The cooking time is approximate, as the degree of doneness depends on many factors, including the size and freshness of the eggs, as well as the heating intensity.
Step 4
As soon as the egg is placed in boiling water, remove the pot from the heat to stop the boiling.
Step 5
The egg should be held in hot water (but not boiling) for exactly 1 minute.
Step 6
Then let the egg cool for 10–15 minutes before using it to prepare the sauce.
Step 7
Crack the egg and place it in a bowl (separating the egg white and yolk).
Step 8
Add the mustard and lemon juice, then blend the mixture using an immersion blender.
Step 9
Gradually pour in the mixture of olive and vegetable oils while simultaneously blending the mixture with an immersion blender. As a result, the sauce should thicken and have a consistency similar to mayonnaise.
Step 10
Rinse the anchovy fillets and pat them dry with paper towels.
Step 11
Finely chop the sprat or anchovy fillets with a knife.
Step 12
Add the fish to the sauce and stir.
Step 13
Blend the sauce again with an immersion blender until smooth.
Step 14
Add a couple of drops of Worcestershire sauce to taste.
Step 15
Mix the sauce well and, if necessary, season lightly with salt to taste.
Step 16
It's best to add salt to the sauce at the end of cooking, considering that anchovies (or sprats) are quite salty, and other ingredients also contain salt.
Step 17
Dress the Shrimp Caesar Salad with the prepared sauce.
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