Pizzicato Caesar Salad Dressing

Ingredients

1 ½ cups Olive oil     
1 TBL Balsamic vinegar    
¼ cup Lemon juice (roughly 1 lemon)
¼ cup Parmesan cheese (grated)  
¾ tsp Worcestershire sauce    
1 Egg Yolk    
3 dashes of Tabasco Sauce   
¼ cup Garlic cloves             
2 Anchovy Fillets

Directions

Step 1: Place your garlic on the cutting board and mince. After the garlic is minced, lay your anchovies on top of the garlic and continue chopping until you have a paste-like consistency. 

Step 2: Combine the anchovy/garlic paste, Balsamic vinegar, Lemon juice, Worcestershire sauce, Tabasco sauce, and Fresh Egg yolk. Mix until you get a silky-like texture.

Step 3: Once you reach a silky texture, slowly add the oil while mixing until the dressing emulsifies. Be careful not to overmix, as the dressing will become too thick.

Step 4: Fold Parmesan cheese into the dressing with a rubber spatula.

Step 5: Transfer the dressing to a storage container and store in a refrigerated unit (41º; shelf life is 7 days).

Refrigerate at least two hours before use. As the dressing is used, you may need to stir it before each use.