Caper-Lemon-Parmesan Dressing

Name: Caper-Lemon-Parmesan Dressing
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (120 ml)
Cuisine: French Classic
Ingredients: 3 msk kapris (27 g) Capers; 2 msk citronjuice (30 ml) Lemon Juice; 4 msk olivolja (60 ml) Olive Oil; 1 dl riven parmesan (40 g) Parmesan; 1 clove garlic Garlic; salt (1 g) Salt; peppar (0.3 g) Pepper

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

For greens, grains, and roasted vegetables.

Ratio

Lemon Juice 30 mlOlive Oil 60 ml

Ingredients

Capers3 msk kapris (27 g)
Lemon Juice2 msk citronjuice (30 ml)
Olive Oil4 msk olivolja (60 ml)
Parmesan1 dl riven parmesan (40 g)
Garlic1 clove garlic
Saltsalt (1 g)
Pepperpeppar (0.3 g)

Method

Pour to the lines in order (bottom → top): Lemon Juice, Olive Oil.
Add finishing notes: Capers, Parmesan, Garlic, Salt, Pepper.
Cap the jar and shake until emulsified.

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4 kitchens · 6 stars · 3 national awards

Caper-Lemon-Parmesan Dressing★ STARRED KITCHENOn the jar: KAPRISCITRON
Anchovy Dressing★★★ KITCHENOn the jar: ANCHOVY
Anchovy-Garlic DressingNATIONAL AWARD WINNEROn the jar: ANCHOVY-GARL
Bois-Boudran Sauce★ STARRED KITCHENOn the jar: BOIS BOUDRAN

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Provenance

Tommy Myllymäki — published sauce recipes in the PantryFlex catalog. Bocuse d'Or Silver 2011; Michelin 2* (AIRA, Stockholm).

Originally published as Kapris–Citron–Parmesan Dressing.

Adapted from a Tommy Myllymäki recipe (Tommy Myllymäki / first-party).

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 Tommy Myllymäki / first-party (published as “Kapris–Citron–Parmesan Dressing”). Full citation lives in Provenance.

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