Caesar salad dressing

Two types

6 anchovy fillets packed in oil, drained OR 2-3 tsp anchovy paste
1 small garlic clove
Kosher salt
Freshly ground black pepper
2 large raw egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
½ cup plus 2 Tbsp olive oil

3 tablespoons finely grated Parmesan cheese


Combine all ingredients except parmesan until smooth. I use an immersion blender or small blender.
Add parmesan, just to combine.
Adjust taste with lemon, salt & pepper


VARIATION #2:

EGGLESS Caesar Salad dressing

1/4 tsp freshly ground black pepper
1/4 tsp salt
1 tsp Worcestershire sauce
1 tsp anchovy paste
3/4 tsp Dijon mustard
2 Tbsp freshly squeezed lemon juice
1 garlic clove, minced or grated
1/2 c. freshly grated Parmigiano cheese
1/4 cup mayonnaise

Mix above, then with whisk or blender going, slowly add:
1/4 cup Extra virgin olive oil