On the jar: Stonegate Caesar
blend · dressing
★ STARRED KITCHENPrep 10 minCaesar Dressing
Independent adaptation of a publicly published Tom Aikens recipe. Not affiliated with, sponsored by, or endorsed by Tom Aikens.
Caesar from a starred kitchen.
Ratio
Ratio by volume: Eng Mustard 2 ml, White Wine Vinegar 6 ml, Garlic 3 ml, Lemon Juice 6 ml, Worcestershire 5 ml, Vegetable Oil 120 ml
Eng Mustard 2 mlWhite Wine Vinegar 6 mlGarlic 3 mlLemon Juice 6 mlWorcestershire 5 mlVegetable Oil 120 ml
Ingredients
- Eng Mustard — 1.67 ml
- White Wine Vinegar — 6.25 ml
- Garlic — 2.5 ml
- Anchovy — 8 g
- Egg Yolk — 18 g
- Lemon Juice — 6.25 ml
- Parmesan — 10 g
- Worcestershire — 5 ml
- Tabasco — 1 dash of Tabasco
- Vegetable Oil — 120 ml
- Salt — 0.5 g
- Pepper — 0.2 g
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.
Provenance
Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Tom Aikens / Great British Chefs (published as “Caesar Dressing”). Full citation lives in Provenance.