Caesar Dressing

Instructions

1. Prepare the base
   In a medium bowl, combine the minced garlic, chopped anchovy fillets, Dijon mustard, lemon juice, and red wine vinegar. Whisk thoroughly until the anchovies are broken down and the mixture is well combined.
2. Add the egg yolk
   Add the room temperature egg yolk to the mixture and whisk vigorously until the mixture becomes slightly thickened and creamy. This creates the emulsion base for your dressing.
3. Incorporate the olive oil
   Very slowly drizzle in the olive oil while continuously whisking. Start with just a few drops at a time, then increase to a thin stream as the emulsion forms. This gradual process ensures a smooth, creamy dressing rather than a broken or separated one.
4. Add remaining ingredients
   Stir in the grated Parmesan cheese, salt, black pepper, and Worcestershire sauce. Whisk until all ingredients are fully incorporated and the dressing has a smooth, consistent texture.
5. Taste and adjust
   Taste the dressing and adjust the seasonings if needed. You may want to add more salt, pepper, lemon juice, or Worcestershire sauce depending on your preference. The dressing should be tangy, savory, and rich.
6. Rest and chill
   Cover the dressing and refrigerate for at least 30 minutes before using to allow the flavors to meld together. The dressing will thicken slightly when chilled.