blend · egg emulsion
★★★ KITCHENPrep 10 minCaesar Dressing
Independent adaptation of a publicly published Alain Ducasse recipe. Not affiliated with, sponsored by, or endorsed by Alain Ducasse.
DRESSING · CAESAR SALAD & CHICKEN
In the published recipe, this is the dressing for Caesar salad.
Ducasse's classic Caesar dressing.
On the jar
CAESAR
- Method
- blend
- Yield
- about 1¼ cups
- Ingredients
- 7
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Parmesan1 cup (100 g)
- Anchovyabout 10 fillets (40 g)
- Dijon Mustard1 tsp green mustard (5 ml)
- Mayo1/2 cup mayonnaise (120 ml)
- Red Wine Vinegar1 tbsp wine vinegar (15 ml)
- Saltto taste
- Pepperto 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.
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Companion jar
Caesar Dressing 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:
3 kitchens · 6 stars · 2 national awards
- Lemon Zest Shallot Caesar DressingNATIONAL AWARD WINNEROn the jar: CAESAR
- Cocktail Sauce★★★ KITCHENOn the jar: COCKTAIL
- Ketchup-Whisky Mayonnaise★★★ KITCHENOn the jar: MAYONNAISE
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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.
Originally published as Sauce César.
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?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
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.