PANTRYFLEX

On the jar: Napa Caesar

shake · dressing

★★★ KITCHENPrep 5 min

Garlic-Anchovy Caesar Dressing

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

Thomas Keller's Napa Caesar, from the published recipe.

Ratio

Ratio by volume: Dijon Mustard 14 ml, Olive Oil 70 ml, Lemon Juice 10 ml, Banyuls Vinegar 6 ml, Worcester 3 ml
Dijon Mustard 14 mlOlive Oil 70 mlLemon Juice 10 mlBanyuls Vinegar 6 mlWorcester 3 ml

Ingredients

  • Garlicraw + roasted (paste components) (35 g)
  • Anchovyoil-cured + boquerones ~2 oz (56.7 g)
  • Parmesan1 oz (28.3 g)
  • Dijon Mustard1/2 oz (13.5 ml)
  • Egg Yolk1
  • 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): Dijon Mustard, Olive Oil, Lemon Juice, Banyuls Vinegar, Worcester.
  2. Add finishing notes: Garlic, Anchovy, Parmesan, Egg Yolk, Salt.
  3. Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it's printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

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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).

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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?

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 Thomas Keller / Surf Club / Modern Luxury (published as “Caesar Dressing (Surf Club)”). Full citation lives in Provenance.