PANTRYFLEX

blend · dressing

NATIONAL AWARD WINNERPrep 10 min

Nosrat Caesar Dressing

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

Samin Nosrat's Parmesan-Caesar Dressing, from the published recipe.

Ratio

Ratio by volume: Lemon Juice 30 ml, Dijon Mustard 5 ml, Olive Oil 120 ml
Lemon Juice 30 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

  • Egg Yolk — 1
  • Garlic — 1 clove
  • Anchovy — 4 fillets (16 g)
  • Lemon Juice — 2 Tbsp (30 ml)
  • Dijon Mustard — 1 tsp (5 ml)
  • Olive Oil — 1/2 cup (120 ml)
  • Parmesan — 1/4 cup (25 g)
  • Pepper — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Nosrat 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 · 7 stars · 4 national awards

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First run is small.

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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 recipe published by Samin Nosrat in Salt Fat Acid Heat Caesar.

More from this kitchen

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?

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 Salt Fat Acid Heat Caesar (published as “Nosrat Caesar Dressing”). Full citation lives in Provenance.

Companion jar