Garlic Red Dressing

Name: Garlic Red Dressing
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (475 ml)
Cuisine: American
Ingredients: 1 large pasteurized Egg; 3 Tbsp (45 ml) Lemon Juice; 1 Tbsp minced (9 g) Garlic; 1/2 tsp (2.5 ml) Worcester; 1/4 tsp (0.5 g) Red Pepper; 1 Tbsp (15 ml) Dijon Mustard; about 2 fillets (8 g) Anchovy; scant 1 cup (228 ml) Peanut Oil; 1/3 cup (80 ml) Olive Oil; 1/4 cup grated (25 g) Parmesan; to taste Salt; to taste Pepper

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

DRESSING · CAESAR SALAD

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

Wolfgang Puck's Caesar vinaigrette for Caesar salad.

On the jar

CAESAR

Method: blend
Yield: about 2 cups
Ingredients: 12

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 45 mlWorcester 3 mlDijon Mustard 15 mlPeanut Oil 228 mlOlive Oil 80 ml

Ingredients

Egg1 large pasteurized
Lemon Juice3 Tbsp (45 ml)
Garlic1 Tbsp minced (9 g)
Worcester1/2 tsp (2.5 ml)
Red Pepper1/4 tsp (0.5 g)
Dijon Mustard1 Tbsp (15 ml)
Anchovyabout 2 fillets (8 g)
Peanut Oilscant 1 cup (228 ml)
Olive Oil1/3 cup (80 ml)
Parmesan1/4 cup grated (25 g)
Saltto taste
Pepperto 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

Garlic Red 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

Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.

Originally published as Caesar Vinaigrette.

Adapted from a recipe published by Wolfgang Puck in Wolfgang Puck's Pizza, Pasta & More!.

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 Wolfgang Puck's Pizza, Pasta & More! (published as “Caesar Vinaigrette”). Full citation lives in Provenance.

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