Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 1½ cups (350 ml)
Cuisine: American
Ingredients: about 1 yolk (18 g) Egg Yolk; 3/4 cup neutral for mayo (180 ml) Grapeseed Oil; 3–4 Tbsp (mid 3.5) plus more for mayo (52.5 ml) Lemon Juice; about 8 fillets (32 g) Anchovy; 1 clove grated/pounded with salt Garlic; 1 tsp (5 ml) White Wine Vinegar; about 1 cup finely grated (3-oz chunk) (85 g) Parmesan; 3/4 tsp (3.75 ml) Worcester; to taste after salty layers Salt; to taste Pepper

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

DRESSING · CAESAR SALAD

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

Samin Nosrat's Caesar dressing for romaine, kale salads.

On the jar

CAESAR

Method: blend
Yield: about 1½ cups
Ingredients: 10

Blender sauce. Cook from the recipe

Ratio

Grapeseed Oil 180 mlLemon Juice 53 mlWhite Wine Vinegar 5 mlWorcester 4 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Grapeseed Oil3/4 cup neutral for mayo (180 ml)
Lemon Juice3–4 Tbsp (mid 3.5) plus more for mayo (52.5 ml)
Anchovyabout 8 fillets (32 g)
Garlic1 clove grated/pounded with salt
White Wine Vinegar1 tsp (5 ml)
Parmesanabout 1 cup finely grated (3-oz chunk) (85 g)
Worcester3/4 tsp (3.75 ml)
Saltto taste after salty layers
Pepperto 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.

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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 · 3 stars · 6 national awards

Lemon Zest Shallot Caesar DressingNATIONAL AWARD WINNEROn the jar: CAESAR
Burger Special SauceNATIONAL AWARD WINNEROn the jar: BURGER
Butternut Brussels Agrodolce DressingNATIONAL AWARD WINNEROn the jar: BUTTERNUT
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Adapted from a Samin Nosrat recipe (Samin Nosrat Salt Fat Acid Heat / NYT).

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 Samin Nosrat Salt Fat Acid Heat / NYT (published as “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