Caesar Salad Dressing with Worcestershire Sauce

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Store the dressing in the refrigerator, and whisk it again before use. The flavor quality of the dressing lasts for 1–2 days, but the consistency noticeably worsens. If the dressing is prepared and whisked correctly, its volume will increase by 1.5 times, and the consistency will be thinner than 10% sour cream. I have confirmed that the technique of piercing the egg with a needle was indeed part of the classic version of the salad by its creator — Caesar Cardini. I assume the purpose of this step is to obtain a thin layer of boiled egg white, which in ground form improves the consistency of the dressing.

Ingredients

Egg white - 2 pieces
Lemon - ½ piece
Olive Oil - 3 fl oz
Grated Pecorino Pepato Cheese - 2 tablespoons
Salt - to taste
Ground Black Pepper - to taste
Dijon Mustard - 0.7 oz

Step by Step guide

Step 1

Wash the eggs, bring water to a boil, then turn off the heat, and pierce the blunt end of each of the two eggs with a needle. The eggs should sit in NON-BOILING (or at least not vigorously boiling) water for exactly 1 minute (this is if following the original source; I kept them for three minutes, basing my decision on my assumption — to make the layer of boiled egg white thicker).

Step 2

Cut the lemon in half and thoroughly squeeze the juice from one half into a separate bowl. To get more juice, you can add a little water to the squeezed lemon and squeeze it again into the dressing. I would like to note that you shouldn't overdo it with the lemon juice. One of my dressings turned out very sour, and believe me, that's not very tasty!

Step 3

Prepare a blender (whisk), cut the eggs in half with a knife, pour the liquid part of the egg into the blender cup, and scoop out the layer of egg white from the shells with a spoon. Add salt and whisk the eggs thoroughly, then pour in the lemon juice and whisk again thoroughly.

Step 4

Add 1–2 tablespoons of Parmesan cheese to the blender cup with the dressing and whisk thoroughly again.

Step 5

Add a few drops of Worcestershire sauce (if you managed to find it), or a bit of sweet sandwich mustard (this is not the Russian nuclear mustard, but the kind you can practically eat with a spoon; it’s sometimes called 'Sandwich', 'French', but without whole mustard seeds). Add pepper to taste.

Step 6

While whisking the contents of the blender cup, slowly pour in 100 grams of olive oil and continue whisking until everything reaches a homogeneous whipped mass.