Caesar Salad, certainly, one of the most popular salads around the world. This dish is loved by many and how not to enjoy taste of the fresh romaine lettuce covered with the gentle enveloping creamy sauce with crisp toasts? Those who don't follow the strict rules, add to Caesar other types of salad, chicken, capers, anchovies, fried bacon, but purists know that for the real Caesar there are enough only several ingredients, and main of them – the fresh, just made sauce.
It is required to you
- 2 vitelluses;
- 1 teaspoon of Dijon mustard;
- 1 small cut garlic glove;
- 100 ml of olive oil;
- 100 ml of white wine vinegar;
- 1 teaspoon of vustershirsky sauce.
Instruction
1. Decide as far as you are afraid of salmonellosis to understand whether you are ready to use fresh crude eggs? There are several ways to secure itself against bacteria of a salmonella. The most effective of them – pasteurization of eggs. When heating to 60 degrees Celsius of a bacterium perish, but, as a rule, and the vitellus cooks at the same temperature. It is possible to avoid turning of a yolk, adding to it acid (lemon juice or vinegar) and warming this mix in the microwave. You should act quickly and to prepare three clean nimbuses for beating (for same the purposes it is possible to use forks).
2. Separate a yolk from protein and place it in the ware suitable for the microwave oven. Carefully shake up yolks, using the first nimbus. Add one spoon of acid and again shake up.
3. Add 2 tablespoons of water and again shake up a yolk. Cover capacity with food wrap and put in the microwave oven. Include heating and wait until the yolk begins foams. Wait 8 seconds, and then quickly take out capacity from the furnace, skim and a clean nimbus (second) vigorously beat whites again.
4. Return capacity to the microwave, again wait for the moment when the yolk begins to rise. Mark 8 seconds and again get yolks, exempt from a film and shake up a nimbus (third). Shake up until mix doesn't become smooth, homogeneous, creamy.
5. Prepare three nimbuses for beating – a necessary condition of success of all operation. Don't try to wash up and dry quickly them and to reuse. In the first case mix will too quickly cool down, in the second – you pollute the pasteurized egg the bacteria which remained on a nimbus.
6. If you aren't ready to do this procedure, then, at least attentively examine a shell of eggs – on them there shouldn't be cracks and dirt. Wash up them with soap before beginning to use.
7. Place yolks in a bowl, add mustard, garlic and vustershirsky sauce, and, having used a nimbus or the blender, begin to shake up gas station, slowly pouring in olive oil. When mix thickens, pour in vinegar and again shake up. Sauce has to be consistences of whipped cream. If gas station turns out too dense, add a teaspoon of warm water and again shake up.