Michelin Star Italian Caesar Dressing

In a small bowl, whisk together 2 pasteurized egg yolks, 1 tablespoon of Dijon mustard, and 2 cloves of finely minced garlic until well combined.

Slowly drizzle in 1/2 cup of extra virgin olive oil while whisking constantly until the mixture emulsifies and becomes thick and creamy.

Stir in 2 tablespoons of freshly squeezed lemon juice and 1 tablespoon of Worcestershire sauce. Mix well.

Add 1/4 cup of finely grated Parmigiano-Reggiano cheese and 2 tablespoons of finely minced anchovy fillets. Gently fold to combine.

Season with freshly ground black pepper to taste. Adjust lemon juice or cheese to your liking. Refrigerate for at least 30 minutes to allow the flavors to meld before serving.