The Dressing Room: Caesar Dressing

• 2 egg yolks
• 16 anchovy fillets, finely chopped
• 2 cloves garlic, finely chopped

Place the egg yolks, anchovies, garlic, lemon juice and Worcestershire sauce in a bowl.

Use a stick blender to blend, while slowly pouring in the oil last to emulsify. Add water if the dressing is too thick. Stir through the Parmesan and season to taste.

You can store this dressing in the fridge for up to a week.