Caesar Dressing

Ingredients

• ●2 large egg yolks (or 3 Tbsp mayonnaise for a shortcut)
• ●3 anchovy fillets (or 1 Tbsp anchovy paste)
• ●2 cloves garlic, peeled
• ●2 Tbsp fresh lemon juice
• ●1 tsp Dijon mustard
• ●1 tsp Worcestershire sauce
• ●120 ml (½ cup) extra-virgin olive oil
• ●30 g (⅓ cup) finely grated Parmigiano-Reggiano
• ●¼ tsp fine sea salt
• ●¼ tsp black pepper

Method

1. In a food processor or blender, combine the egg yolks, anchovies, garlic, lemon juice, mustard, and Worcestershire sauce. Blend until smooth.
2. With the motor running, drizzle in the olive oil in a slow, steady stream until the dressing is thick and emulsified.
3. Add the Parmesan, salt, and pepper. Pulse to combine. Taste and adjust — more lemon for brightness, more anchovy for depth.
4. *Storage:** Refrigerator for up to 5 days (contains raw egg yolks).