I got lazy and didn’t measure out all the exact quantities for each ingredient, mostly because I believe in you. And because Caesar is personal. I want you to build this and adjust according to your own Caesar tastes.

Makes about 1 cup

PARTS
— 1 clove garlic
— 1 (or more!) oil-packed anchovy filets, drained
— 1 egg yolk
— Small spoonful of Dijon mustard
— Juice of 1 lemon
— Neutral oil
— A few handfuls of grated Parmesan

CLUES
1. Finely mince/mash garlic and anchovy filet(s) until a paste forms. Set aside.
2. In a large bowl, combine the egg yolk, Dijon, and lemon juice. While whisking constantly, add the neutral oil in a slow stream until the mixture thickens to a consistency like mayo.
3. Add the garlicky anchovy paste to your large bowl (or if you’re scared of anchovies, garlic paste/Worcestershire/miso) along with a small handful of grated Parmesan. Whisk until combined.
4. Taste and season with salt and pepper as desired. Continue to taste and add more Parmesan, more lemon, more pepper until it’s perfect.

NOTE
You can sub the anchovies for a few dashes of Worcestershire sauce or a small scoop of white miso paste. Sometimes I include all of it, just because. Work with what you’ve got.