From Samin Nosrat's kitchen · Independent / cookbook & teaching, Berkeley
blend · egg emulsion
NATIONAL AWARD WINNERCoralpoint Caesar
From a national-award-winning chef
Ratio
GRAPESEED OIL 180LEMON JUICE 53W.WINE VIN 5WORCESTER 4
Ingredients
- EGG YOLK18 g
- GRAPESEED OIL180 ml
- LEMON JUICE52.5 ml
- ANCHOVY32 g
- GARLIC5 g
- W.WINE VIN5 ml
- PARM85 g
- WORCESTER3.75 ml
- SALTto taste after salty layers
- PEPPERto taste
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 technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.
Originally published as 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 Samin Nosrat Salt Fat Acid Heat / NYT (published as “Caesar Dressing”). Full citation lives in Provenance.