On the jar: Ivorystreet Caesar
blend · dressing
NATIONAL AWARD WINNERPrep 10 minSpicy Caesar Dressing
Independent adaptation of a publicly published Hailee Catalano recipe. Not affiliated with, sponsored by, or endorsed by Hailee Catalano.
Caesar from a national-award-winning chef.
Ratio
Ratio by volume: Lemon Juice 30 ml, Dijon Mustard 5 ml, Worcester 2 ml, Paprika 1 ml, Vegetable Oil 80 ml, Parmesan 80 ml
Lemon Juice 30 mlDijon Mustard 5 mlWorcester 2 mlPaprika 1 mlVegetable Oil 80 mlParmesan 80 ml
Ingredients
- Garlic — 1 large garlic clove smashed
- Anchovy — 4 anchovy fillets
- Lemon Zest — 1 lemon zested
- Lemon Juice — 1 lemon juiced
- Dijon Mustard — 1 tsp Dijon (5 ml)
- Worcester — 2 dashes Worcestershire (2 ml)
- Egg Yolk — 1 egg yolk
- Calabrian — 3–5 Calabrian chilies
- Paprika — 1/4 tsp smoked paprika (1.25 ml)
- Vegetable Oil — 1/3 cup neutral oil (80 ml)
- Parmesan — 1/3 cup grated Parmesan (80 ml)
- Salt — salt (2 g)
- Pepper — pepper (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.
Provenance
Hailee Catalano is a cookbook author working in American home cooking; recognized with James Beard Book Award General 2026 (By Heart).
More from this kitchenFAQ
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 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 Hailee Catalano / Cafe Hailee (published as “Spicy Caesar Dressing”). Full citation lives in Provenance.