Caesar Dressing

• 3 free-range organic egg yolks
• 1 tbsp Dijon mustard
• pinch of salt

Place the egg yolks, Dijon mustard, salt and vinegar in a blender and blend at the highest setting until the egg yolk starts to thicken.

Now begin to add the vegetable oil from a jug in a gentle, slow but steady stream.

Emulsify the oil and the egg yolks until thick and smooth, allowing yourself to add a few drops of water when necessary to prevent the mixture from splitting. On