Caesar Sauce

Name: Caesar Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 3¾ cups (900 ml)
Cuisine: American
Ingredients: about 3 Tbsp (48 ml) Dijon Mustard; 10 tsp sherry vinegar (50 ml) Sherry Vinegar; about 31½ fillets (125 g) Anchovy; about 3½ yolks (60 g) Egg Yolk; about 5 cloves (25 g) Garlic; 2 cups (200 g) Parmesan; about ¾ bunch (15 g) Tarragon; 1 cup + 1/4 cup cream (300 ml) Cream; 1¼ cups (300 ml) Grapeseed Oil; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CAESAR SALAD

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

Putelat's Caesar sauce for romaine salad.

On the jar

CAESAR

Method: blend
Yield: about 3¾ cups
Ingredients: 11

Blender sauce. Cook from the recipe

Ratio

Dijon Mustard 48 mlSherry Vinegar 50 mlCream 300 mlGrapeseed Oil 300 ml

Ingredients

Dijon Mustardabout 3 Tbsp (48 ml)
Sherry Vinegar10 tsp sherry vinegar (50 ml)
Anchovyabout 31½ fillets (125 g)
Egg Yolkabout 3½ yolks (60 g)
Garlicabout 5 cloves (25 g)
Parmesan2 cups (200 g)
Tarragonabout ¾ bunch (15 g)
Cream1 cup + 1/4 cup cream (300 ml)
Grapeseed Oil1¼ cups (300 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 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

Caesar Sauce 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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Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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)).

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 Franck Putelat / Amphora Book 2 (ma César salade) (published as “Sauce César”). 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