From Nancy Silverton's kitchen · Osteria Mozza, Los Angeles
blend · dressing
★ STARRED KITCHENCopperhouse Caesar
From a starred kitchen & national award winner
Ratio
LIME JUICE 30RED WINE VIN 5TABASCO 3WORCESTER 3OLIVE OIL 120CANOLA OIL 120
Ingredients
- LIME JUICE30 ml
- RED WINE VIN5 ml
- TABASCO2.5 ml
- WORCESTER2.5 ml
- OLIVE OIL120 ml
- CANOLA OIL120 ml
- EGG YOLK20 g
- SALT12 g
- ANCHOVY40 g
- GARLIC20 g
- PEPPER2 g
- PARM150 g
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
Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.
Originally published as Spacca 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 Nancy Silverton / Hallmark Home & Family (Spacca) (published as “Spacca Caesar Dressing”). Full citation lives in Provenance.