Caesar Salad Dressing

Name: Caesar Salad Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: American
Ingredients: about 5 fillets (20 g) Anchovy; about 2 yolks (37.08 g) Egg Yolk; 2 cloves, crushed Garlic; 1 tbsp (15 ml) Dijon Mustard; 1 tbsp (15 ml) White Wine Vinegar; 1¼ cups (300 ml) Vegetable Oil; 1 cup (100 g) Parmesan; freshly squeezed juice of 1 Lemon; to taste Cayenne

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

DRESSING · CAESAR SALAD & CHICKEN SALAD

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

Tom Kerridge's classic Caesar dressing.

On the jar

CAESAR

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Egg Yolk 36 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlVegetable Oil 300 ml

Ingredients

Anchovyabout 5 fillets (20 g)
Egg Yolkabout 2 yolks (37.08 g)
Garlic2 cloves, crushed
Dijon Mustard1 tbsp (15 ml)
White Wine Vinegar1 tbsp (15 ml)
Vegetable Oil1¼ cups (300 ml)
Parmesan1 cup (100 g)
Lemonfreshly squeezed juice of 1
Cayenneto taste

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 Salad 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 · 5 stars · 4 national awards

Burger Special SauceNATIONAL AWARD WINNEROn the jar: BURGER
Lime Honey Chilli Dressing★ STARRED KITCHENOn the jar: CITRUS-HONEY
Lemon Zest Shallot Caesar DressingNATIONAL AWARD WINNEROn the jar: CAESAR
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Tom Kerridge works in British pub / modern British at The Hand and Flowers; credentials include Michelin 2* (The Hand and Flowers, Marlow).

Adapted from a recipe published by Tom Kerridge in Tom Kerridge (tomkerridge.com).

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 Kerridge (tomkerridge.com) (published as “Caesar Salad 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