Caesar Sauce Recipe - DWC Magazine

Caesar Sauce Recipe

Caesar Sauce 

By Mike Devlin

It was suggested to me that I digest some sauces (no, I mean a compilation as opposed to consume, which oddly you could have done once I had digested them ... I think I have confused myself now), but instantly realised that there are so many that I would miss some off, or not do the ones I did include any justice. So with that in mind, I will periodically pick one and offer it to you.

Today is Caesar sauce, which we all know from the famous Caesar Salad, but it can also be used as a dip, and I guess anything really (although never tried it as a baste). As usual, there are several variants, I am just offering mine. It's quick, it's simple, and has a splendid kick to it.

What you need:
Butter/olive oil 
Two egg yolks
S&P
4 anchovies
2 cloves of garlic
Mustard

Lemon juice

Now I say butter or olive oil because you have a choice here, and each one will create a slightly different flavour and texture. Obviously butter is richer and silkier, but olive oil will be thinner and allow the other ingredients to prosper. Ooh, decisions, decisions! 

If you go with the butter route, take about a third of a block and gently (and I do mean VERY gently, do not boil or even expose it to high heat) melt it. If you go with olive oil you need about the same amount as the melted butter.

Put that in a large bowl, and add the two yolks (you can save the whites for meringue or such other). Grab a whisk and beat it together. Go at it. Your ex is in that bowl, so have at him. You could use an electric mixer if you are feeling particularly vicious today. 

We need it to thicken up is basically what I am trying to get at here.

Is your 'ex' thick? Yeah, thought so. Crush two cloves of garlic and remove the skin, then put your anchovies on the board, too, with some salt and pepper. Smush them all up together to make a disgusting mess (the courseness of the S&P helps this process). Little bits here and there are okay, but we want it to be relatively smooth.

Add that into the bowl, along with a teaspoon of mustard (no, not American mustard, or grain mustard, but actual mustard), and the juice of half a lemon. Give it all a good whisk for about a minute.

That's it; you're done, Caesar Sauce. Make a salad with it, or as said use it as a dip for fries or whatever. You made it so who am I to tell you what to do with it?

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