blend · egg emulsion
NATIONAL AWARD WINNERPrep 10 minCoralpoint Caesar
Independent adaptation of a publicly published Samin Nosrat recipe. Not affiliated with, sponsored by, or endorsed by Samin Nosrat.
Samin Nosrat's Coralpoint Caesar, from the published recipe.
Ratio
Ingredients
- Egg Yolk — 1 at room temp (for mayo base)
- Grapeseed Oil — 3/4 cup neutral for mayo (180 ml)
- Lemon Juice — 3–4 Tbsp (mid 3.5) plus more for mayo (52.5 ml)
- Anchovy — 8 fillets
- Garlic — 1 clove grated/pounded with salt
- White Wine Vinegar — 1 tsp (5 ml)
- Parmesan — about 1 cup finely grated (3-oz chunk) (85 g)
- Worcester — 3/4 tsp (3.75 ml)
- Salt — to taste after salty layers
- Pepper — to 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.
Companion jar
Coralpoint Caesar 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
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- Cinderforge Butternut Brussels AgrodolceNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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 Caesar Dressing.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Samin Nosrat Salt Fat Acid Heat / NYT (published as “Caesar Dressing”). Full citation lives in Provenance.