PANTRYFLEX

blend · dressing

★ STARRED KITCHENPrep 10 min

Quartzdepot César

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

From a starred kitchen.

Ratio

Ratio by volume: Dijon Mustard 48 ml, Sherry Vinegar 50 ml, Cream 300 ml, Grapeseed Oil 300 ml
Dijon Mustard 48 mlSherry Vinegar 50 mlCream 300 mlGrapeseed Oil 300 ml

Ingredients

  • Dijon Mustard — 50 g moutarde
  • Sherry Vinegar — 50 g vinaigre de Xérès
  • Anchovy — 125 g filets d'anchois
  • Egg Yolk — 60 g jaune d'œuf
  • Garlic — 25 g ail
  • Parmesan — 200 g parmesan
  • Tarragon — 15 g estragon
  • Cream — 300 g crème liquide
  • Grapeseed Oil — 300 g Amphora Line
  • Salt — sel PM (2 g)
  • Pepper — poivre PM (0.5 g)

Method

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

Companion jar

Quartzdepot César 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:

2 kitchens · 5 stars · 1 national award

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Provenance

Franck Putelat — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Silver 2003; Michelin 2* (La Table de Franck Putelat).

Originally published as Sauce César.

Adapted from a Franck Putelat recipe (Franck Putelat / Amphora Book 2 (ma César salade)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Franck Putelat / Amphora Book 2 (ma César salade) (published as “Sauce César”). Full citation lives in Provenance.

Companion jar