Trust Kenji

The rough proportions would be something like this given that Cesar dressings are made differently… (Side note from my point of view is that I’d use anchovies)

• Avocado oil: 60-80%
• Lemon juice and/or vinegar: 10-20%
• Water: 0-10%
• Dijon mustard: 1-3%
• Parmesan cheese: 5-10%
• Garlic powder and thyme: less than 1%
• Sea salt and black pepper: 0.1-1%
• Tamari: 0.1-1% (optional)
• Xantham gum: less than 0.1% (optional)

Thyme and vinegar are to taste, but many dressings are 3 parts oil to 1 vinegar. Dijon has vinegar or usually lemon, and often Worcestershire, so I’d suggest 10 - 20% acid in this recipe. Edit: the Kenji recipe posted here looks the bomb.

I have the world’s best caesar dressing. People remark on it all the time. It is also the dressing for the world class steakhouse Caesar’s. Here it is:

• equal parts olive oil and grated parm. For a typical meal, it’s 1/3 cup of each. This is sufficient for a large head of romaine.
• 1 egg
• 1Tsp lemon juice (fresh squeezed)
• 1/2 tsp fish sauce or squirt of anchovy paste
• 1/4 tsp seasoning salt
• grind of black pepper
• 8-10 drops hot sauce like Franks
• 8-10 drops Worcestershire sauce
• 1tsp white vinegar
• 2 cloves garlic minced

I blend and taste at this point, ensuring that there is a proper balance of umami, sour, and salt. Zhuzh it up accordingly with additional hot sauce, Worcestershire or lemon juice to taste. A sprinkle of MSG is magic for an umami bomb like this as well.

no thyme, water, xanthan gum. You can use a squirt of dijon as an emulsifier if and only if your gut biome is too much of a pussy to handle the raw egg in your dressing. I’ve made and ate this hundreds of times without incident.