Now that I’ve bored you out of your minds with how I pas­teur­ized eggs, here’s a sim­ple Cae­sar Dress­ing you can make at home. The gar­lic in this recipe will blow your taste­buds away. I didn’t have time yes­ter­day, but for a softer, creamier dress­ing I’d try using roasted gar­lic instead of raw.

Home­made Cae­sar Salad Dress­ing (or if mildly unsuc­ces­ful, Anchovy Aioli)

1. Whisk the gar­lic and anchovy into the may­on­naise in a medium size bowl. Add a small amount of the oil from the canned anchovies for fla­vor (If you use half of the anchovies in the can, use half of the oil in the can).
2. Whisk in olive oil in small amounts, driz­zling approx­i­mately 1 tbsp. at a time until oil becomes incor­po­rated will not sep­a­rate from the may­on­naise. Beat in more or less olive oil, depend­ing on your desired con­sis­tency. Less olive oil will cre­ate an aioli, more will result in a thick dressing.
3. Grate in zest of one lemon. Add the juice of the lemon, con­tin­u­ing to whisk the mayonnaise-oil mixture.
4. Using a spat­ula, fold in salt and pep­per to sea­son to your liking.

Optional: At the end, also fold in grated parme­san cheese for extra flavor.

Optional: For a smoother tast­ing dress­ing, use roasted gar­lic (4–5 cloves) instead of raw garlic

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