PANTRYFLEX

On the jar: Anchovy Caesar-ish Dressing

blend · dressing

★ STARRED KITCHENPrep 10 min

Anchovy Caesar-Ish Dressing

Independent adaptation of a publicly published April Bloomfield recipe. Not affiliated with, sponsored by, or endorsed by April Bloomfield.

April Bloomfield's Anchovy Caesar-ish Dressing, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Dijon Mustard 5 ml, Olive Oil 120 ml
Lemon Juice 30 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

  • Anchovy — 6 fillets (24 g)
  • Garlic — 2 cloves
  • Egg Yolk — 1
  • Lemon Juice — 2 Tbsp (30 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Parmesan — 2 Tbsp (12 g)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Anchovy Caesar-ish 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:

4 kitchens · 7 stars · 3 national awards

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First run is small.

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Provenance

British-American chef of The Spotted Pig era in New York; James Beard Best Chef: New York City with Michelin recognition at the gastropub. Nose-to-tail British-Italian cooking.

Adapted from a April Bloomfield recipe (April Bloomfield / Spotted Pig era dressings).

More from this kitchen

FAQ

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 April Bloomfield / Spotted Pig era dressings (published as “Anchovy Caesar-ish Dressing”). Full citation lives in Provenance.

Companion jar