From Thomas Keller's kitchen · The French Laundry, Yountville
shake · dressing
★★★ KITCHENNapa Caesar
From a three-star kitchen & national award winner
Ratio
DIJON 14OLIVE OIL 70LEMON JUICE 10BANYULS VIN 6WORCESTER 3
Ingredients
- GARLIC35 g
- ANCHOVY56.7 g
- PARM28.3 g
- DIJON13.5 ml
- EGG YOLK18 g
- OLIVE OIL70.1 ml
- LEMON JUICE10 ml
- BANYULS VIN6.25 ml
- WORCESTER2.5 ml
- SALTto taste
Method
- Pour to the lines in order (bottom → top): DIJON, OLIVE OIL, LEMON JUICE, BANYULS VIN, WORCESTER.
- Add finishing notes: GARLIC, ANCHOVY, PARM, EGG YOLK, SALT.
- Cap the jar and shake until emulsified.
Provenance
French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.
Originally published as Caesar Dressing (Surf Club).
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Thomas Keller / Surf Club / Modern Luxury (published as “Caesar Dressing (Surf Club)”). Full citation lives in Provenance.