We should totally stab Caesar
1 large egg yolk3 tablespoons Parmesan, finely gratedMound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms.
Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth.
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