Parmesan-Caesar Dressing

Name: Parmesan-Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: American
Ingredients: about 1 yolk (18 g) Egg Yolk; 1 clove Garlic; about 4 fillets (16 g) Anchovy; 2 Tbsp (30 ml) Lemon Juice; 1 tsp (5 ml) Dijon Mustard; 1/2 cup (120 ml) Olive Oil; 1/4 cup (25 g) Parmesan; to taste Pepper

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

DRESSING · ROMAINE & CROUTONS

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

Samin Nosrat's classic Caesar dressing.

On the jar

PARMESAN

Method: blend
Yield: about ¾ cup
Ingredients: 8

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlDijon Mustard 5 mlOlive Oil 120 ml

Ingredients

Egg Yolkabout 1 yolk (18 g)
Garlic1 clove
Anchovyabout 4 fillets (16 g)
Lemon Juice2 Tbsp (30 ml)
Dijon Mustard1 tsp (5 ml)
Olive Oil1/2 cup (120 ml)
Parmesan1/4 cup (25 g)
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

Parmesan-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 · 6 stars · 5 national awards

Butternut Brussels Agrodolce DressingNATIONAL AWARD WINNEROn the jar: BUTTERNUT
Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
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.

Originally published as Nosrat Caesar Dressing.

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

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 Salt Fat Acid Heat Caesar (published as “Nosrat 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