Caesar Salad Dressing

Name: Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: American
Ingredients: 20 g Anchovy; 36 ml Egg Yolk; 6 g Garlic; 15 ml Dijon Mustard; 15 ml White Wine Vinegar; 300 ml Vegetable Oil; 100 g Parmesan; 1 Lemon; to taste Cayenne

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

Caesar from a starred kitchen.

Ratio

Egg Yolk 36 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlVegetable Oil 300 ml

Ingredients

Anchovy — 20 g
Egg Yolk — 36 ml
Garlic — 6 g
Dijon Mustard — 15 ml
White Wine Vinegar — 15 ml
Vegetable Oil — 300 ml
Parmesan — 100 g
Lemon — 1 each
Cayenne — 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

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.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 Tom Kerridge (tomkerridge.com) (published as “Caesar Salad Dressing”). Full citation lives in Provenance.