PANTRYFLEX

shake · egg emulsion

NATIONAL AWARD WINNERPrep 5 min

Lemon Zest Shallot Caesar Dressing

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

DRESSING · CAESAR SALADS & GRILLED CHICKEN

In the published recipe, this is the dressing for Crescent City Cooking, Knopf 2007.

Susan Spicer's Bayona Caesar dressing for romaine salads.

On the jar

CAESAR

Method
shake
Yield
about 1½ cups
Ingredients
13
Jar batch
0.6× recipe
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Ratio

Ratio by volume: OLIVE OIL 240 ml, RED WINE VIN 60 ml, OLIVE OIL 60 ml, DIJON 30 ml, LEMON JUICE 30 ml
OLIVE OIL 240 mlRED WINE VIN 60 mlOLIVE OIL 60 mlDIJON 30 mlLEMON JUICE 30 ml

Ingredients

  • Egg Yolkabout 1 yolk (18 g)
  • Dijon Mustard2 Tbsp Dijon mustard (30 ml)
  • Red Wine Vinegar1/4 cup red wine vinegar (60 ml)
  • Lemon Juice2 Tbsp fresh lemon juice (30 ml)
  • Lemon Zest1 tsp finely grated lemon zest (5 ml)
  • Worcester1 tsp Worcestershire sauce (5 ml)
  • Tabasco1/2 tsp Tabasco sauce (2.5 ml)
  • Shallot2 Tbsp minced shallots (30 ml)
  • Garlic3 garlic cloves, minced
  • Olive Oil1 cup pure olive oil (240 ml)
  • Olive Oil1/4 cup extra-virgin olive oil (60 ml)
  • Saltsalt, to taste
  • Pepperpepper, to taste

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, RED WINE VIN, OLIVE OIL, DIJON, LEMON JUICE.
  2. Add by count: ½ EGG YOLK, ¼ SHALLOT.
  3. Season to finish: LEMON ZEST (about ½ tsp), GARLIC (2 cloves), SALT (to taste), PEPPER (to taste), WORCESTER (about ½ tsp), TABASCO (about ¼ tsp).
  4. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it's printed in glass. If it separates in the fridge, cap it and shake; the ratio is already right, it just needs remixing.

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Provenance

Susan Spicer works in Creole / New Orleans at Bayona; credentials include James Beard Best Chef: Southeast 1993 (Bayona).

Originally published as Bayona Caesar Dressing.

Adapted from a Susan Spicer recipe (Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007)).

More from this kitchen

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.6× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so 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 Susan Spicer / Epicurious (Crescent City Cooking, Knopf 2007) (published as “Bayona 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.

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