Best Caesar Dressing

• 1 whole egg, plus 1 yolk
• 1 (2 ounce) can anchovies
• 2 teaspoons capers
• 1 tablespoon minced fresh garlic
• 1 tablespoon yellow mustard
• 2 tablespoons lemon juice
• 1 pinch salt and pepper
• 2 cups vegetable oil
• 5 tablespoons grated parmesan cheese

1. Place whole egg and egg yolk in a bowl of food processor and pulse to combine. Add anchovies that have been drained, and capers to the egg. Blend until pale/light yellow and frothy.
2. Add garlic and mustard. Blend, again.
3. Add lemon juice, salt, and pepper. Blend again.
4. With food processor running, pour in 1 1/2 cups of the oil in a slow drizzle/stream. Add parmesan. Continue blending. Add the rest of the oil in a slow drizzle.
5. Check consistency. If the dressing is too thick (like mayonnaise), add water, 1 tablespoon at a time, blending with each addition, until you reach the desired consistency. Personally, I like it thick like mayo, but make it to your desired consistency.
6. I like to add shredded (not grated) parmesan on my salad after I've mixed the lettuce with the dressing. Crumbled bacon is also good mixed in the salad.

egg, anchovies, capers, fresh garlic, yellow mustard, lemon juice, salt, vegetable oil, parmesan cheese

Taken from www.food.com/recipe/best-caesar-dressing-534643 (may not work)