blend · dressing
CHAMPION CHEFPrep 10 minCopperlane Caesar
Independent adaptation of a publicly published Carl Heinrich recipe. Not affiliated with, sponsored by, or endorsed by Carl Heinrich.
From a champion chef's kitchen.
Ratio
Ingredients
- Vegetable Oil — 750 ml vegetable oil
- Olive Oil — 250 ml extra virgin olive oil
- Dijon Mustard — 50 g Dijon mustard
- Egg Yolk — 5 egg yolks
- Red Wine Vinegar — 125 ml red wine vinegar
- Worcester — 15 ml Worcestershire sauce
- Garlic — 10 g garlic, crushed
- Parmesan — 75 g parmesan, grated
- Salt — 7 g salt
- Pepper — 4 g black pepper
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
Copperlane Caesar 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
- Napa Caesar★★★ KITCHEN
- Copperhall Bois Boudran★ STARRED KITCHEN
- Amberdock Delmonico SaladNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Carl Heinrich. Canadian / contemporary. Cited awards include: Top Chef Canada winner S2 (2012).
Originally published as Mushroom Caesar Dressing.
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 Carl Heinrich / Toronto Guardian (Kids Cook to Care) (published as “Mushroom Caesar Dressing”). Full citation lives in Provenance.