Wajos Caesar Sauce. Rapeseed oil, egg yolk, garlic and 5 percent Parmesan, creamy and savory – the sauce for Caesar salad, chicken and baked potatoes.

Wajos Caesar Sauce is a savory sauce made from water, rapeseed oil, a dressing with egg yolk, garlic and onions, 5 percent Parmesan, brandy vinegar and sugar, 245 g from Dohr on the Moselle. Not a mayonnaise, not a yogurt dressing, not a dressing with anchovies, but a creamy Parmesan-garlic sauce intended as a salad dressing. Contains egg and milk.

Caesar Sauce by Wajos is on our table whenever we have chicken on Sundays and no one feels like making a sauce from scratch. The romaine lettuce is washed in the bowl, yesterday's bread is toasted in cubes, and the chicken is added in strips. The dressing comes from the bottle – the version with egg yolk, garlic, anchovies and oil made with an immersion blender takes half an hour and three bowls, and on Sundays, no one has the energy for that. Here, the Parmesan is already inside, as is the garlic, and the sauce is thick enough that it clings to the leaves instead of ending up at the bottom of the bowl.

Parmesan and garlic upfront, acidity behind, creamy thanks to rapeseed oil and egg yolk

The sauce is light-colored, thick and smells of garlic and cheese. First the Parmesan – 5 percent, salty and bold – then garlic and onion, followed by a mild acidity from brandy vinegar and lactic acid. Rapeseed oil and egg yolk provide the base; with 42 grams of fat per 100 grams, it is a dressing for drizzling rather than bathing. Sugar hardly plays a role at 3 grams. Anchovies are missing from the ingredients list – for anyone expecting the salty fish note of a classic Caesar dressing, this sauce is not suitable; those who prefer herbs should reach for the Café de Paris Sauce.

Over romaine lettuce, with chicken, on baked potatoes and as a burger sauce

Caesar salad is its main job: romaine lettuce, croutons, chicken or bacon, two tablespoons of sauce, shaved Parmesan on top. As a dip for baked potatoes, potato wedges and raw vegetables, it replaces sour cream. On grilled chicken and in a chicken burger, it is the sauce that tastes like a restaurant. Spread thinly on wraps with lettuce and chicken strips, stirred into pasta salad, or drizzled over grilled asparagus. It is not suitable for heating – the emulsion of oil and egg yolk will separate. Always cold, always at the end.

Our tip: Grill chicken breast with the One For All Rub, cut into strips, serve over romaine lettuce with croutons, topped with the Caesar sauce – our Sunday lunch when the weather is warm.

Sauces from Dohr, from a family with a background in winemaking

Wajos is located in Dohr near Cochem on the Moselle and originated from a winemaking family: The Osters in Ediger-Eller have been pressing wine for 15 generations; Walter Josef Oster gave the brand its initials and founded a liqueur distillery in the 1980s. Peter Oster and Ulf Schwichtenberg turned it into a company with around 900 items, most of them produced in-house and tested in their own laboratory – the sauces in the 245 g bottle are among them.

The sauce for salad evenings, chicken fans and quick cooking

This is the bottle for anyone who orders Caesar salad in a restaurant and fails at the dressing at home – and for households where salad is only eaten with a creamy sauce. As a gift, it fits perfectly into a sauce bundle with the Burger & Sandwich Sauce; all sauces are on our Wajos page. Store unopened in a dry place away from light, and refrigerate once opened; 245 grams is enough for many salad bowls. It is not suitable for vegan diets or for anyone with an egg or milk allergy – egg yolk and Parmesan are real ingredients here, not just traces.

Parmesan, garlic, egg yolk and a mild acidity – the Caesar sauce from the Moselle that packs the dressing from three bowls into one bottle.