blend · egg emulsion
★★★ KITCHENPrep 10 minSauce César
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
A French master's take on the Tijuana original.
Ratio
Ingredients
- Parmesan — 100g (half in sauce, half shaved)
- Anchovy — 10 fillets in oil, patted dry
- Dijon Mustard — 1 tsp green mustard (5 ml)
- Mayo — 12 cl (120 ml)
- Red Wine Vinegar — 1 tbsp wine vinegar (15 ml)
- Salt — to taste
- Pepper — to taste
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Sauce César wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
French chef with multiple Michelin three-star restaurants historically, including Le Louis XV in Monaco and properties under Alain Ducasse at the Dorchester / Plaza Athénée lineage.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Académie du Goût / salade césar selon Jean-Louis (published as “Sauce César”). Full citation lives in Provenance.