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Caesar Dressing Ingredients 2 large egg yolks pasteurized recommended 1 tablespoon fresh lemon juice 1 teaspoon anchovy paste 1 teaspoon Dijon mustard 1 garlic clove pressed or minced teaspoon salt teaspoon black pepper cup olive oil or other neutral-flavored oil 2 tablespoons freshly grated Parmigiano-Reggiano cheese Equipment Instructions In a medium bowl, whisk to combine the egg yolks, lemon juice, anchovy paste, dijon mustard, garlic, salt, and pepper, for about 30 seconds, until smooth and very well combined.2 large egg yolks, 1 tablespoon fresh lemon juice, 1 teaspoon anchovy paste, 1 teaspoon Dijon mustard, 1 garlic clove, teaspoon salt, teaspoon black pepper While whisking constantly and vigorously, very slowly begin to add the oil, starting with a very slow drizzle, increasing into a more steady stream as the dressing begins to come together

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Pro Tip: If planning to freeze, prepare the seafood cornbread dressing in a recyclable aluminum baking dish

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