Caesar sauce with anchovies
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
1. Break the egg into a deep bowl 2. Add Dijon mustard (not grain)
Step 2:
3. Start whipping the mixture with a blender at high speed 4. Without stopping whipping, pour in a thin stream of sunflower oil (you can take olive oil, but for lack of it, we use sunflower oil.
Step 3:
5. Grind anchovies in a blender (you can take a chopped sprat of spicy salt), chop garlic (you can in a blender, or you can manually)
Step 4:
6. By this time we have a yellow mayonnaise mixture in a bowl.
Step 5:
7. Add lemon juice, anchovies and garlic to it and beat a little more
Step 6:
8. We try the sauce, if necessary, add a little salt and our dressing is ready
1. Break the egg into a deep bowl
2. Add Dijon mustard
3. Start whipping the mixture with a blender at high speed
4. Without stopping whipping, pour in a thin stream of sunflower oil
5. Chop anchovies in a blender, chop garlic
6. By this point, we have a yellow mayonnaise mixture in a bowl. Add lemon juice, anchovies and garlic to it and beat a little more
7. We try the sauce, if necessary, add a little salt and our dressing is ready
2. Add Dijon mustard
3. Start whipping the mixture with a blender at high speed
4. Without stopping whipping, pour in a thin stream of sunflower oil
5. Chop anchovies in a blender, chop garlic
6. By this point, we have a yellow mayonnaise mixture in a bowl. Add lemon juice, anchovies and garlic to it and beat a little more
7. We try the sauce, if necessary, add a little salt and our dressing is ready
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Atlantic anchovies, canned - 135 kcal/100g
- Garlic - 143 kcal/100g
- Lemon juice - 16 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Dijon mustard - 143 kcal/100g
