From Judy Rodgers's kitchen · Zuni Café, San Francisco
blend · dressing
NATIONAL AWARD WINNERClosing Caesar
From a national-award-winning chef
Ratio
RED WINE VIN 15OLIVE OIL 120LEMON JUICE 45
Ingredients
- RED WINE VIN15 ml
- OLIVE OIL120 ml
- ANCHOVY32 g
- GARLIC6 g
- SALT3 g
- EGG100 g
- PEPPER2 g
- PARM50 g
- LEMON JUICE45 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
California–Mediterranean chef of Zuni Café in San Francisco; James Beard Outstanding Chef and Cookbook Award for The Zuni Café Cookbook. Died 2013; restaurant continues.
Originally published as Zuni Café Caesar Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Zuni Café Cookbook (published adaptations) (published as “Zuni Café Caesar Dressing”). Full citation lives in Provenance.