Easy Caesar Dressing

• 2 egg yolks
• ½ cup of Parmigiano-Reggiano cheese (freshly grated)
• The juice and zest of 1 lemon
• ¼ teaspoon (about 4 bumps) of Tabasco
• ¼ teaspoon (about 4 bumps) of Worcestershire
• 6 anchovy filets
• 4 ounces of vegetable oil
• 2 cloves of fresh garlic (peeled)
• 2 teaspoons of dijon mustard
• Salt to taste (about ¼-½ teaspoon)
• Freshly cracked black pepper to taste (about ¼ teaspoon)

Notes: Makes about 1.5 cups

1. Separate your two eggs and put the yolks in your food processor with the base cutting blade.
2. Add the parmesan, lemon. Tabasco, Worcestershire, anchovies, garlic, dijon, salt and pepper and turn the food processor on to chop all the ingredients together (about 30 seconds).
3. Once everything is chopped and blended, slowly stream in the oil, while the machine is on until all the oil is evenly dispersed and you have an emulsified dressing. You will be able to tell if the dressing is not emulsified because it will be glossy and thin and look like two separate liquids.
4. Transfer the dressing to a bowl and adjust the seasoning to your liking.