Homemade Caesar dressing

Classic Caesar salad dressing with anchovy, garlic, lemon and Parmesan. Made from scratch for infinitely better results than any shop-bought version.

• 4 anchovy fillets
• 2 garlic cloves
• 2 egg yolks
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 150 ml light olive oil
• 50 g finely grated Parmesan
• Salt and black pepper

Method

1. 1
   Mash anchovies and garlic to a paste using a pestle and mortar or the flat of a knife.
2. 2
   Whisk together the egg yolks, lemon juice, mustard and Worcestershire sauce.
3. 3
   Slowly drizzle in the olive oil while whisking to create an emulsion.
4. 4
   Stir in the anchovy paste and Parmesan.
5. 5
   Season with salt and plenty of black pepper.
6. 6
   Thin with a little water if needed. Keeps in the fridge for 3–4 days.