I love Caesar Salad Dressing from scratch, I hope you will, too.
6 - 8
6 anchovies, packed in oil
2 cloves garlic
½ teaspoon sea or kosher salt, divided. See Note
2 large egg yolks
2 Tbls. lemon juice
1 Tbls. Worcestershire sauce
½ teaspoon fresh ground black pepper
¾ teaspoon Dijon mustard
2 Tbls. olive oil
½ cup vegetable oil
3 cups Croutons
3 Tbls. finely grated fresh Parmesan cheese
Place first 3 ingredients in a mortar one at a time and pulverize after each addition or invert the Small Dome Cover and pulverize using a wooden spoon.
A large wooden bowl will work nicely, too.
Just don't use a plastic bowl.
In a small glass bowl whip the egg yolks.
Add to previous ingredients.
Add 2 Tbls. lemon juice.
Add Dijon mustard drop by drop to start.
Gradually whisk in 2 Tbls. olive oil.
Add 3 Tbls. Parmesan and stir.
Refrigerate in airtight container if using the next day, otherwise continue.
Note: Go lightly on the salt because the Anchovies are already salty.