2 cloves Garlic, whole
2 Anchovy fillets, packed in oil
3 Tablespoons freshly squeezed Lemon Juice
2 teaspoons Dijon Mustard
5 Tablespoons freshly grated Parmesan Cheese
3 dashes Tabasco or Hot Sauce
2 teaspoons Balsamic Vinegar
5 Tablespoons Olive Oil
Il Condimento di Cesare
Makes ¾ cup
Place whole garlic cloves and anchovy fillets in the bowl of a food processor fitted with a metal blade. Process until finely chopped. Scrape down sides of bowl with a spatula.
Add lemon juice, mustard, Parmesan cheese, Tabasco and balsamic vinegar. Process until well combined.
Turn the machine on and slowly drizzle in the oil. Continue to pulse until well combined.
Chef's tip: This is a thick spread. Refrigerate any leftover. It will thicken further in the refrigerator.