blend · dressing
HATTED KITCHENPrep 10 minIndigorow Caesar
Independent adaptation of a publicly published Shannon Bennett recipe. Not affiliated with, sponsored by, or endorsed by Shannon Bennett.
From a hatted kitchen.
Ratio
Ingredients
- Egg Yolk — 2 egg yolks
- Dijon Mustard — 1 tsp Dijon (5 ml)
- Anchovy — 3 anchovy fillets, chopped
- White Wine Vinegar — 1 tsp white wine vinegar (5 ml)
- Parmesan — 50 g finely grated parmesan
- Worcester — 1 Tbsp Worcestershire (15 ml)
- Lemon Juice — juice of ½ lemon (15 ml)
- Horseradish — 1 tsp horseradish cream (4.76 ml)
- Grapeseed Oil — ½ cup (125 ml) grapeseed oil
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
Indigorow 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:
2 kitchens · 3 stars · 1 national award
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Shannon Bennett. Australian / French. Cited awards include: Historic 3 hats (Vue de Monde).
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 Shannon Bennett / delicious.com.au (published as “Caesar Dressing”). Full citation lives in Provenance.