Creamy Caesar Dressing

By ebdonahue

Ingredients

• 1 whole Egg plus 1 Egg Yolk
• 1-1/2 teaspoons Grainy Dijon Mustard
• 2 teaspoons Lemon Juice
• 1 cup Extra Light Olive Oil
• 2 small Garlic Cloves, peeled and roughly chopped
• 1 to 2 Anchovy Fillets, roughly chopped
• 1 teaspoon Worcestershire Sauce
• 1/4 cup Freshly Grated Parmesan Cheese
• 1/4 teaspoon Fresh Ground Black Pepper
• Kosher Salt, if needed

Preparation

Step 1

Start by placing the whole egg and egg yolk in a mini food processor. Add the mustard and lemon juice.

Place the lid on tight and turn the processor on. Slowly drizzle in the olive oil in a thin stream.

Remove half of the mayo and reserve for another use.

To the remaining half cup of mayo in the processor add in the garlic, anchovies, Parmesan and black pepper.

Replace lid and turn on until smooth. Taste for salt {I find that depending on the anchovies will determine if you need to add more salt or none at all.}

Refrigerate until ready to use, tastes best after a couple hours in the fridge.