My Caesar sauce recipe, as promised to u/dollygirl10

This recipe is a modified one I learned in one of restaurants I've worked for. For around 500 qr of sauce (in gramms):

• egg yolks -- 4 (pcs)

• white vinegar -- 25

• salt -- 4

• sugar -- 3

• anchovies fillet -- 30

• Worcestershire sauce -- 20

• garlic (finely minced/pressed) -- 7

• capers -- 35

• Tabasco - 5

• Parmesan (graded) -- 50

• grounded black pepper -- 2

• sunflower oil -- 350

• olive oil (preferably virgin) -- 50

Yield is about 500-600 grams,

The recipe I am using is a bit of a modification of previous modification. As you can probably see https://imgur.com/a/bSTWC6b, some of my ingredients don't look like they are supposed to.

The substitutions I use:

• Worcestershire -- Soy sauce (it tastes the same, and I am not paying 7$ for a 250mg of WS, when soy costs 0.5$ for the same amount)

• Capers -- mix of olives and pickled cucumber in 2/1 ratio (highly recommend using cornichons, if you can). My country just doesn't have affordable capers in this season

• I would also recommend adding just a biiiit of mustard, if you out of capers too.

• Chilli sauce instead of tabasco, for the same reasons as WS.

• regular low fat mozzarella instead of parmesan. (holy... mozarella costs 5$ here. Parmesan -- 20$ a kilo. ). If you are using mozzarella -- at a bit of extra salt (1gr).

• red grape vinegar instead of white, because I like the taste more

After gathering the ingredients:

prepare your blender, I use hand blender

put everything in oil, BUT put egg yolks and vinegar very last. You will have about 20 seconds to start blending (because of yolks and vinegar), when using a hand blender, move it around to incorporate all of oil and loose ingredients. The change is VERY sudden (you will basically make a mayonnaise ), but don't stop until the sauce becomes whiter a bit. It will take around a minute of blending. The change is noticeable, but slow.

It will keep in a fridge for two months, maybe longer. Just stir it once in a week. Buon appetito.