2 egg yolks at room temperature
1/2 tsp dry mustard
1/2 tsp salt
1 tbsp white wine vinegar
1 tsp Worcestershire sauce
1-2 tbsp of lemon juice
1/2 - 1 finger length anchovy paste
1-2 cloves garlic, grated (or more if you're a garlic addict like me!)
1 cup canola oil
dry oregano to taste
1. Put the eggs yolk in a bowl. Add mustard, salt, vinegar, Worcestershire sauce, 1 tbsp lemon juice, anchovy paste and garlic
2. Beat with a hand mixer until blended. Slowly add canola oil in a steady steam, with the beater on high speed.
3. Mix in the oregano and as much lemon juice as you need to achieve your desired consistency.
You may be wondering why the finger-length measurements for the anchovy paste. You'd have to ask my dad why he went that way, but here's how it works: Anchovy paste comes in tube - like really tiny, gross toothpaste. When you go to squeeze some out, stick your finger out like a ruler to judge the amount you need. If you've never made Caesar dressing before, you may also be grossed out at the realization that there is anchovy in it at all! Believe me I've been there. The trick is not to think about it and remember that just because you are measuring with your fingers, it doesn't mean you actually have touch it!