Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: American
Ingredients: 2 Tbsp (30 ml) Lime Juice; 1 tsp (5 ml) Red Wine Vinegar; 1/2 tsp (2.5 ml) Tabasco; 1/2 tsp (2.5 ml) Worcester; 1/2 cup (120 ml) Olive Oil; 1/2 cup (120 ml) Canola Oil; 1 extra-large Egg Yolk; 2 tsp kosher (12 g) Salt; about 10 fillets (40 g) Anchovy; 4 large cloves Garlic; 1 tsp coarse (2 g) Pepper; 1 1/2 cups finely grated (150 g) Parmesan

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

DRESSING · CAESAR SALAD

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

Nancy Silverton's Spacca Caesar dressing for romaine.

On the jar

CAESAR

Method: blend
Yield: about 2 cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Lime Juice 30 mlRed Wine Vinegar 5 mlTabasco 3 mlWorcester 3 mlOlive Oil 120 mlCanola Oil 120 ml

Ingredients

Lime Juice2 Tbsp (30 ml)
Red Wine Vinegar1 tsp (5 ml)
Tabasco1/2 tsp (2.5 ml)
Worcester1/2 tsp (2.5 ml)
Olive Oil1/2 cup (120 ml)
Canola Oil1/2 cup (120 ml)
Egg Yolk1 extra-large
Salt2 tsp kosher (12 g)
Anchovyabout 10 fillets (40 g)
Garlic4 large cloves
Pepper1 tsp coarse (2 g)
Parmesan1 1/2 cups finely grated (150 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

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 · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Italian-Californian chef and baker behind Osteria Mozza and Pizzeria Mozza in Los Angeles; James Beard Outstanding Chef. Formerly Campanile and La Brea Bakery.

Originally published as Spacca Caesar Dressing.

Adapted from a Nancy Silverton recipe (Nancy Silverton / Hallmark Home & Family (Spacca)).

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 Nancy Silverton / Hallmark Home & Family (Spacca) (published as “Spacca 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