Bronx Caesar

Name: Bronx Caesar
Prep time: 10 min
Total time: 10 min
Yield: about 1 cup (220 ml)
Cuisine: American
Ingredients: 1 large garlic clove smashed Garlic; about 3 fillets (12 g) Anchovy; 3 g Lemon Zest; 2 Tbsp (30 ml) Lemon Juice; 1 tsp Dijon (5 ml) Dijon Mustard; about ½ tsp (2 ml) Worcester; about 1 yolk (18 g) Egg Yolk; 20 g Calabrian Chil; 1/4 tsp smoked paprika (1.25 ml) Paprika; 1/3 cup neutral oil (80 ml) Vegetable Oil; 1/3 cup grated Parmesan (80 ml) Parmesan; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

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

DRESSING · CAESAR SALADS & CROUTONS

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

Hailee Catalano's Bronx Caesar - a spicy Caesar dressing.

On the jar

CAESAR

Method: blend
Yield: about 1 cup
Ingredients: 13

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlDijon Mustard 5 mlWorcester 2 mlPaprika 1 mlVegetable Oil 80 mlParmesan 80 ml

Ingredients

Garlic1 large garlic clove smashed
Anchovyabout 3 fillets (12 g)
Lemon Zest3 g
Lemon Juice2 Tbsp (30 ml)
Dijon Mustard1 tsp Dijon (5 ml)
Worcesterabout ½ tsp (2 ml)
Egg Yolkabout 1 yolk (18 g)
Calabrian Chil20 g
Paprika1/4 tsp smoked paprika (1.25 ml)
Vegetable Oil1/3 cup neutral oil (80 ml)
Parmesan1/3 cup grated Parmesan (80 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

Bronx Caesar 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:

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Provenance

Hailee Catalano is a cookbook author working in American home cooking; recognized with James Beard Book Award General 2026 (By Heart).

Originally published as Spicy Caesar Dressing.

Adapted from a Hailee Catalano recipe (Hailee Catalano / Cafe Hailee).

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 Hailee Catalano / Cafe Hailee (published as “Spicy 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