From Samin Nosrat's kitchen · Independent / cookbook & teaching, Berkeley
blend · dressing
NATIONAL AWARD WINNERNosrat Caesar Dressing
From an award-winning kitchen
Ratio
LEMON JUICE 30DIJON 5OLIVE OIL 120
Ingredients
- EGG YOLK18 g
- GARLIC5 g
- ANCHOVY16 g
- LEMON JUICE30 ml
- DIJON5 ml
- OLIVE OIL120 ml
- PARM25 g
- PEPPER0.5 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
California technique teacher and James Beard Award winner for Salt, Fat, Acid, Heat; Cookbook Hall of Fame lineage. Formerly Chez Panisse cook; Netflix series of the same name.
Originally published as Nosrat Caesar Dressing.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Salt Fat Acid Heat Caesar (published as “Nosrat Caesar Dressing”). Full citation lives in Provenance.