Caesar Dressing

Name: Caesar Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (160 ml)
Cuisine: American
Ingredients: 1/3 tsp English mustard (1.67 ml) Eng Mustard; 1 1/4 tsp white wine vinegar (6.25 ml) White Wine Vinegar; 1/2 tsp garlic, finely chopped (2.5 ml) Garlic; about 2 fillets (8 g) Anchovy; about 1 yolk (18 g) Egg Yolk; 1 1/4 tsp lemon juice (6.25 ml) Lemon Juice; about 1½ Tbsp (10 g) Parmesan; 1 tsp Worcestershire sauce (5 ml) Worcester; 1 dash of Tabasco Tabasco; ½ cup (120 ml) Vegetable Oil; 1 pinch of salt (0.5 g) Salt; 1 pinch of black pepper (0.2 g) Pepper

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

DRESSING · ROMAINE & CHICKEN CAESAR & CROUTONS

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

The dressing from Aikens' Caesar salad.

On the jar

CAESAR

Method: blend
Yield: about ¾ cup
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Eng Mustard 2 mlWhite Wine Vinegar 6 mlGarlic 3 mlLemon Juice 6 mlWorcester 5 mlVegetable Oil 120 ml

Ingredients

Eng Mustard1/3 tsp English mustard (1.67 ml)
White Wine Vinegar1 1/4 tsp white wine vinegar (6.25 ml)
Garlic1/2 tsp garlic, finely chopped (2.5 ml)
Anchovyabout 2 fillets (8 g)
Egg Yolkabout 1 yolk (18 g)
Lemon Juice1 1/4 tsp lemon juice (6.25 ml)
Parmesanabout 1½ Tbsp (10 g)
Worcester1 tsp Worcestershire sauce (5 ml)
Tabasco1 dash of Tabasco
Vegetable Oil½ cup (120 ml)
Salt1 pinch of salt (0.5 g)
Pepper1 pinch of black 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.

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Companion jar

Caesar Dressing 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:

4 kitchens · 6 stars · 4 national awards

Caesar Dressing★★★ KITCHENOn the jar: CAESAR
Delmonico Salad DressingNATIONAL AWARD WINNEROn the jar: SALAD DRESS
Cranch DressingNATIONAL AWARD WINNEROn the jar: CRANCH
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Aikens works in Modern British / French technique at Pied à Terre; credentials include Michelin 2* (Pied à Terre, London; historical).

Adapted from a Tom Aikens recipe (Tom Aikens / Great British Chefs).

FAQ

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Tom Aikens / Great British Chefs (published as “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.

Companion jar