Garlic-Anchovy Caesar Dressing

Name: Garlic-Anchovy Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (380 ml)
Cuisine: American
Ingredients: about 2 Tbsp (27 ml) Olive Oil; about 1 cup (217 ml) Grapeseed Oil; about 2 Tbsp (27 ml) Greek Yogurt; about 1½ yolks (28 g) Egg Yolk; 30 grams lemon juice (29 ml) Lemon Juice; 2 tsp (10 ml) Red Wine Vinegar; 2 tsp (6 g) Capers; 1 clove garlic, minced Garlic; about 2½ tsp (11 ml) Dijon Mustard; about 3 fillets (12 g) Anchovy; ¼ cup (25 g) Parmesan; about ¾ tsp (4 g) Salt; about ½ tsp (1 g) Pepper

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

DRESSING · ROMAINE & CROUTONS & PARMESAN

In the published recipe, this is the dressing for Caesar salad.

The dressing from Baldwin's Caesar salad.

On the jar

CAESAR

Method: blend
Yield: about 1½ cups
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Olive Oil 27 mlGrapeseed Oil 217 mlGreek Yogurt 27 mlLemon Juice 29 mlRed Wine Vinegar 10 mlDijon Mustard 11 ml

Ingredients

Olive Oilabout 2 Tbsp (27 ml)
Grapeseed Oilabout 1 cup (217 ml)
Greek Yogurtabout 2 Tbsp (27 ml)
Egg Yolkabout 1½ yolks (28 g)
Lemon Juice30 grams lemon juice (29 ml)
Red Wine Vinegar2 tsp (10 ml)
Capers2 tsp (6 g)
Garlic1 clove garlic, minced
Dijon Mustardabout 2½ tsp (11 ml)
Anchovyabout 3 fillets (12 g)
Parmesan¼ cup (25 g)
Saltabout ¾ tsp (4 g)
Pepperabout ½ tsp (1 g)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Garlic-Anchovy Caesar Dressing 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 · 6 stars · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Dane Baldwin works in Seasonal Midwestern American at The Diplomat; credentials include James Beard Best Chef: Midwest 2022 (The Diplomat).

Originally published as Diplomat Caesar Dressing.

Adapted from a Dane Baldwin recipe (Dane Baldwin / Visit Milwaukee (The Diplomat)).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Dane Baldwin / Visit Milwaukee (The Diplomat) (published as “Diplomat Caesar Dressing”). Full citation lives in Provenance.

Is it safe with raw egg yolk?

This sauce uses raw egg yolk and is never cooked. Use pasteurized eggs if you, or anyone eating it, is pregnant, elderly, or immunocompromised. Keep it refrigerated and follow the source recipe for how long to keep it.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar