The Classic Caesar Dressing is so easy to make at home that there's no reason to buy a bottle. So easy in fact that a blender just gets in the way. Of course this recipe includes egg yolks and the mandatory anchovies for maximum richness and umami.
Finely mince the anchovies then use the side of your knife to smash them in to a paste.
Add the anchovies to the garlic along with egg yolks and whisk for 60 seconds to emulsify.
Add mustard and whisk to emulsify for 60 seconds. Repeat with Lemon Juice. Dressing should be thick and creamy.
Wrap a towel under the bowl so it remains still on the counter. Slowly add vegetable oil to the dressing as you stir briskly with wide open strokes to emulsify. Repeat with Olive Oil.
Add coarse ground black pepper and freshly grated Reggiano and whisk to combine. Taste for salt.
Notes
Avoid the micro plane for grating Parmagennio Reggiano. Use the cheese grater side of your box grater or use a food processor to finely chop your cheese.Classic Caesar Dressing should last one day sealed in the refrigerator.