PANTRYFLEX

blend · egg emulsion

★ STARRED KITCHENPrep 10 min

Market Caesar

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

Caesar from a starred kitchen.

Ratio

Ratio by volume: Egg Yolk 36 ml, Dijon Mustard 15 ml, White Wine Vinegar 15 ml, Vegetable Oil 300 ml
Egg Yolk 36 mlDijon Mustard 15 mlWhite Wine Vinegar 15 mlVegetable Oil 300 ml

Ingredients

  • Anchovy — 5 salted fillets
  • Egg Yolk — 2
  • Garlic — 2 cloves, crushed
  • Dijon Mustard — 1 tbsp (15 ml)
  • White Wine Vinegar — 1 tbsp (15 ml)
  • Vegetable Oil — 300ml
  • Parmesan — 100g, freshly grated
  • Lemon — freshly squeezed juice of 1
  • Cayenne — to taste

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Market Caesar 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

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First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

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

Originally published as Caesar Salad Dressing.

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

More from this kitchen

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?

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 Tom Kerridge (tomkerridge.com) (published as “Caesar Salad Dressing”). Full citation lives in Provenance.

Companion jar