Caesar Dressing

I borrowed this recipe from the internet (see Onceuponachef). Credit to the chef; it's great. I think it tastes like Newman's Caesar Dressing straight out of the bottle, if that's a good thing. I like Newman's, so it seems like a good thing. I'll need to do a comparison and check for preservatives in Newman's to determine if this is worth the extra effort.

• 2 small cloves of garlic, minced

• 1 teaspoon anchovy paste (Amory Anchovy Paste from Italy. I purchased this from Amazon.)

• 2 tablespoons freshly squeezed lemon juice. (I squeezed one lemon and it came out to be a little more than 2 tablespoons.)

• 1 teaspoon Dijon mustard (Grey Poupon)

• 1 teaspoon Worcestershire sauce (Lee and Perrins)

• 1 cup mayonnaise (Hellmann's)

• ½ cup freshly grated Parmigiano-Reggiano (fresh chunk from Aldi, then I grated it)

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Place the minced garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce in a bowl and whisk thoroughly. Next, add the mayonnaise, Parmigiano-Reggiano, salt, and pepper, and continue whisking. Done!

I stored it in the fridge and was able to use it for more than a week.