Fish Sauce Caesar Dressing

Fish Sauce Caesar Dressing 4_WEB
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings


1large pasteurized shell egg
3 garlic cloves, chopped
1teaspoon fish sauce
2tablespoons fresh lemon juice
1teaspoon Dijon mustard
1/2cup mild oil (olive or grapeseed)
1teaspoon Worcestershire sauce
1/2cup finely grated Parmigiano Reggiano cheese
1/4teaspoon coarse salt
1/4teaspoon ground black pepper


  1. Combine egg, garlic, fish sauce, lemon juice and mustard in a blender jar. Process to blend. With machine running, slowly add oil, processing until mixture is emulsified. The dressing should still be thin, not quite as thick as an aioli. Add Worcestershire sauce and stir in cheese. Season to taste with salt and pepper.

Recipe by Chris Chamberlain 

Nutritional Info *per serving

  • Calories 110
  • Fat 11g
  • Cholesterol 20mg
  • Sodium 160mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 2g