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Le Chaudron recipe
Vinaigrette César maison
Homemade Caesar dressing
⏱ 10 minServes 4Medium185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
150 ml (⅔ cup)extra-virgin olive oil
50 ml (3½ tbsp)white wine vinegar
4anchovy fillets in oil
3 clovesgarlic, crushed
1fresh egg yolk
2 tbspDijon mustard
50 g (2 oz)finely grated Parmesan
The juice of ½ lemon
1 tspWorcestershire sauce
- 150 ml (⅔ cup) extra-virgin olive oil
- 50 ml (3½ tbsp) white wine vinegar
- 4 anchovy fillets in oil
- 3 cloves garlic, crushed
- 1 fresh egg yolk
- 2 tbsp Dijon mustard
- 50 g (2 oz) finely grated Parmesan
- The juice of ½ lemon
- 1 tsp Worcestershire sauce
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Finely chop the anchovy fillets.
- In a bowl, whisk the egg yolk with the Dijon mustard and crushed garlic.
- Add the chopped anchovies, lemon juice and Worcestershire sauce.
- Whisk in the white wine vinegar.
- Drizzle in the extra-virgin olive oil, whisking hard as for mayonnaise.
- Whisk in the grated Parmesan.
- Taste and adjust the seasoning, then transfer to a jar. Keeps up to 1 week in the fridge.
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