PANTRYFLEX

blend · dressing

CHAMPION CHEFPrep 10 min

Copperlane 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

Ratio by volume: Vegetable Oil 750 ml, Olive Oil 250 ml, Dijon Mustard 48 ml, Red Wine Vinegar 125 ml, Worcester 15 ml
Vegetable Oil 750 mlOlive Oil 250 mlDijon Mustard 48 mlRed Wine Vinegar 125 mlWorcester 15 ml

Ingredients

  • Vegetable Oil750 ml vegetable oil
  • Olive Oil250 ml extra virgin olive oil
  • Dijon Mustard50 g Dijon mustard
  • Egg Yolk5 egg yolks
  • Red Wine Vinegar125 ml red wine vinegar
  • Worcester15 ml Worcestershire sauce
  • Garlic10 g garlic, crushed
  • Parmesan75 g parmesan, grated
  • Salt7 g salt
  • Pepper4 g black pepper

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

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

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 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 Carl Heinrich / Toronto Guardian (Kids Cook to Care) (published as “Mushroom Caesar Dressing”). Full citation lives in Provenance.