Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (360 ml)
Cuisine: American
Ingredients: 2 large egg yolks Egg Yolk; 1 Tbsp colatura or fish sauce (15 ml) Fish Sauce; 1 Tbsp Worcestershire sauce (15 ml) Worcester; 1 Tbsp Dijon mustard (15 ml) Dijon Mustard; 1 Tbsp white miso paste (15 ml) Miso; 1 Tbsp Champagne vinegar (15 ml) Champagne; Juice of 1 lemon Lemon Juice; 1 garlic clove, sliced Garlic; 1 cup vegetable oil (240 ml) Vegetable Oil; 2 Tbsp chopped fresh flat-leaf parsley (30 ml) Parsley; 1 tsp freshly ground black pepper (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.

DRESSING · CAESAR SALADS & GRILLED CHICKEN

A dressing for Caesar salads & grilled chicken.

Karen Akunowicz's fish sauce-miso Caesar dressing.

On the jar

CAESAR

Method: blend
Yield: about 1½ cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

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

Ingredients

Egg Yolk2 large egg yolks
Fish Sauce1 Tbsp colatura or fish sauce (15 ml)
Worcester1 Tbsp Worcestershire sauce (15 ml)
Dijon Mustard1 Tbsp Dijon mustard (15 ml)
Miso1 Tbsp white miso paste (15 ml)
Champagne1 Tbsp Champagne vinegar (15 ml)
Lemon JuiceJuice of 1 lemon
Garlic1 garlic clove, sliced
Vegetable Oil1 cup vegetable oil (240 ml)
Parsley2 Tbsp chopped fresh flat-leaf parsley (30 ml)
Pepper1 tsp freshly ground black pepper (5 ml)
SaltKosher 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.

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Companion jar

Caesar Dressing 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:

4 kitchens · 6 stars · 5 national awards

Lemon Zest Shallot Caesar DressingNATIONAL AWARD WINNEROn the jar: CAESAR
Burger Special SauceNATIONAL AWARD WINNEROn the jar: BURGER
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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. 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 Karen Akunowicz / karenakunowicz.com (published as “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