PANTRYFLEX
Caesar Dressing

shake · dressing

★★★ KITCHENPrep 5 min

Caesar Dressing

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

DRESSING · CAESAR SALAD

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

Keller's Surf Club Caesar dressing, anchovy and parmesan.

On the jar

CAESAR

Method
shake
Ingredients
10
Jar batch
1.25× recipe
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Ratio

Ratio by volume: OLIVE OIL 70 ml, DIJON 14 ml, LEMON JUICE 10 ml
OLIVE OIL 70 mlDIJON 14 mlLEMON JUICE 10 ml

Ingredients

  • Garlicabout 7 cloves (35 g)
  • Anchovyoil-cured + boquerones ~2 oz (56.7 g)
  • Parmesan1 oz (28.3 g)
  • Dijon Mustard1/2 oz (13.5 ml)
  • Egg Yolkabout 1 yolk (18 g)
  • Olive Oil2 1/4 oz vinaigrette base (70.1 ml)
  • Lemon Juice2 tsp (10 ml)
  • Banyuls Vinegar1 1/4 tsp (6.25 ml)
  • Worcester1/2 tsp (2.5 ml)
  • Saltto taste

Method

  1. Pour to the lines in order (bottom → top): OLIVE OIL, DIJON, LEMON JUICE.
  2. Shake-to-line (dashed marks): add ANCHOVY, then GARLIC, then PARM. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: 1 EGG YOLK.
  4. Season to finish: SALT (to taste), BANYULS VINEGAR (about 1½ tsp), WORCESTER (about ½ tsp).
  5. Cap the jar and shake until emulsified.

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It breaks. The shake fixes it.

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

French-American fine-dining chef of Michelin three-star The French Laundry (Yountville) and Per Se (New York); James Beard Outstanding Chef. Author of The French Laundry Cookbook.

Originally published as Caesar Dressing (Surf Club).

Adapted from a Thomas Keller recipe (Thomas Keller / Surf Club / Modern Luxury).

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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 1.25× 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 Thomas Keller / Surf Club / Modern Luxury (published as “Caesar Dressing (Surf Club)”). 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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