From Wolfgang Puck's kitchen · Spago, Beverly Hills
blend · dressing
★ STARRED KITCHENOpening Caesar
From a starred kitchen & national award winner
Ratio
LEMON JUICE 45WORCESTER 3DIJON 15PEANUT OIL 228OLIVE OIL 80
Ingredients
- EGG50 g
- LEMON JUICE45 ml
- GARLIC9 g
- WORCESTER2.5 ml
- RED PEPPER0.5 g
- DIJON15 ml
- ANCHOVY8 g
- PEANUT OIL228 ml
- OLIVE OIL80 ml
- PARM25 g
- SALTto taste
- PEPPERto taste
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
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
Originally published as Caesar Vinaigrette.
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 Wolfgang Puck's Pizza, Pasta & More! (published as “Caesar Vinaigrette”). Full citation lives in Provenance.