2 oz. can of anchovy fillets in oil
2 cloves garlic
1 tsp. dijon mustard
juice from 1 lemon

  • drain anchovies and chop with garlic
  • transfer to a food processor and puree with mustard and lemon juice

3 egg yolks

  • use pasteurized eggs (or sous-vide the eggs at 135°F for 75 minutes)
  • add yolks to food processor and blend into paste

2 tbsp. olive oil
1/2 cup neutral oil

  • slowly drizzle in oils while food processor is running

1 oz. parmesan, finely grated
1/2 tsp. pepper

  • add to food processor and pulse to blend

source: https://www.thekitchn.com/how-to-make-the-best-caesar-dressing-233883