Source of Recipe
From "The Fresh Eggs Daily Cookbook" by Lisa Steele
"I know what you're thinking. Why should I make my own Caesar dressing when I can easily buy a bottle of it? I'll tell you why: It's simple to make and far better than store-bought dressing. You can have a batch whipped up in less time than it takes you to find your car keys. You probably have all the ingredients already on hand, so you owe it to yourself to make your own. At least once. The anchovy paste is optional, but if you can, please give it a try before you decide to omit it. Just a touch gives the dressing a subtle, salty punch."
List of Ingredients
◦ 3 egg yolks
◦ 2 cloves garlic, roughly chopped
◦ ½ cup freshly grated Parmesan cheese
◦ 2 teaspoons anchovy paste
◦ 1 teaspoon stone-ground mustard
◦ Grated peel of 1 lemon (about 1 tablespoon)
◦ Juice of 1 lemon (about 3 tablespoons)
◦ ½ cup vegetable oil, such as safflower
◦ 1 tablespoon water
◦ Kosher salt
◦ Freshly ground black pepper
In a blender or food processor, purée the egg yolks, garlic, Parmesan, anchovy paste, mustard, lemon peel, and lemon juice about 10 seconds, until smooth. Scrape down the sides of the blender with a rubber spatula.
Remove the lid insert and, with the blender still running, slowly drizzle the oil into the mixture until it thickens and the oil is incorporated. Don't rush this step—the oil needs time to emulsify with the eggs.
While the blender is still running, add the water slowly until the dressing is pourable consistency. Season with salt and pepper. Cover and refrigerate any leftovers. Use within one or two days.
Makes about ¾ cup