PANTRYFLEX

On the jar: Cindergate Caesar

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Bayona Caesar Dressing

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

Caesar from a national-award-winning chef.

Ratio

Ratio by volume: Dijon Mustard 30 ml, Red Wine Vinegar 60 ml, Lemon Juice 30 ml, Lemon Zest 5 ml, Worcester 5 ml, Tabasco 3 ml, Shallot 30 ml, Olive Oil 240 ml, Olive Oil 60 ml
Dijon Mustard 30 mlRed Wine Vinegar 60 mlLemon Juice 30 mlLemon Zest 5 mlWorcester 5 mlTabasco 3 ml

Ingredients

  • Egg Yolk — 18 g
  • Dijon Mustard — 30 ml
  • Red Wine Vinegar — 60 ml
  • Lemon Juice — 30 ml
  • Lemon Zest — 5 ml
  • Worcester — 5 ml
  • Tabasco — 2.5 ml
  • Shallot — 30 ml
  • Garlic — 15 g
  • Olive Oil — 240 ml
  • Olive Oil — 60 ml
  • Salt — salt, to taste
  • Pepper — pepper, to taste

Method

  1. Pour to the lines in order (bottom → top): Dijon Mustard, Red Wine Vinegar, Lemon Juice, Lemon Zest, Worcester, Tabasco, Shallot, Olive Oil, Olive Oil.
  2. Add finishing notes: Egg Yolk, Garlic, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Susan Spicer works in Creole / New Orleans at Bayona; credentials include James Beard Best Chef: Southeast 1993 (Bayona).

Adapted from a Susan Spicer recipe (Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007) (published as “Bayona Caesar Dressing”). Full citation lives in Provenance.

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