How To Make the Best Caesar Dressing from Kitchn

- How To Make the Best Caesar Dressing | Kitchn:
Classic Caesar salad dressing is deeply debated.
A quick search on the internet will lead you to over one-million recipes, each of them different.
Some claim the classic doesn't contain anchovies.
There are recipes without egg yolks, and dressings made from tofu and even mayonnaise, but none of these are the best Caesar salad dressing.
The best Caesar salad dressing starts with anchovies and garlic, and it creates an emulsion with raw egg yolks, mustard, and two types of oil.
The best Caesar salad dressing is deceptively simple and delectable — and this is it.

How To Make the Best Caesar Dressing
Makes 1 cup

What You Need
Ingredients
1 (2-ounce) can oil-packed anchovy fillets, drained
2 cloves garlic, coarsely chopped
3 large egg yolks
1 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 cup vegetable oil
2 tablespoons finely grated Parmesan cheese
Freshly ground black pepper
Equipment
Chef's knife and cutting board
Medium mixing bowl
Whisk
Measuring cups and spoons
Instructions
Make an anchovy-garlic paste: Mince the anchovies and garlic together until the mixture is mostly smooth and the garlic is minced, about 3 minutes; set aside.
Whisk the egg yolks: Whisk the egg yolks together in a medium bowl until smooth.
Add the mustard: Whisk in the mustard until just combined.
Add the anchovy-garlic paste: Whisk in the anchovy-garlic mixture.
Whisk in the lemon juice: While whisking, pour in the lemon juice, then whisk until smooth.
Whisk in the olive oil: While whisking, stream in the olive oil to create a thick emulsion.
Once all of the olive oil is added, whisk for another minute to thicken.
Finish with vegetable oil: Continue whisking and slowly stream in the vegetable oil.
Again, once all of the vegetable oil is added, whisk for another minute to thicken.
Season and serve: Whisk in the Parmesan cheese. Taste and season with black pepper as needed. Serve immediately.
Recipe Notes
Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit out for 10 minutes and whisk again.
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