Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: 360 ml
Cuisine: American
Ingredients: 36 g Egg Yolk; 15 ml Fish Sauce; 15 ml Worcester; 15 ml Dijon Mustard; 15 ml Miso; 15 ml Champagne; 30 ml Lemon Juice; 5 g Garlic; 240 ml Vegetable Oil; 30 ml Parsley; 5 ml Pepper; Kosher salt to taste Salt

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

Caesar from a national-award-winning chef.

Ratio

Fish Sauce 15 mlWorcester 15 mlDijon Mustard 15 mlMiso 15 mlChampagne 15 mlLemon Juice 30 ml

Ingredients

Egg Yolk — 36 g
Fish Sauce — 15 ml
Worcester — 15 ml
Dijon Mustard — 15 ml
Miso — 15 ml
Champagne — 15 ml
Lemon Juice — 30 ml
Garlic — 5 g
Vegetable Oil — 240 ml
Parsley — 30 ml
Pepper — 5 ml
Salt — Kosher salt to taste

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.

Provenance

Karen Akunowicz works in Italian-American / Boston at Myers + Chang / Fox & the Knife; credentials include James Beard Best Chef: Northeast 2018 (Myers + Chang / Fox & the Knife).

Adapted from a Karen Akunowicz recipe (Karen Akunowicz / karenakunowicz.com).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Karen Akunowicz / karenakunowicz.com (published as “Caesar Dressing”). Full citation lives in Provenance.