In a mortar and pestle, add anchovies, garlic, and salt. Ground to a paste. See recipe notes for other ways to grind into a paste.
Add paste to a food processor and add egg yolks, Parmesan cheese, lemon juice, and mustard. Turn on processor and add oil very very slowly, just one drip at a time, then slowly add teh rest of the oil in a very slow and steady stream, emulsifying dressing like a mayo until it is creamy in texture.
Season with black pepper to taste (if desired).
Store in a air tight container in fridge until ready to use, up to 3 days. Makes about 1 1/2 cups.
Assemble a Caesar Salad by adding crisp romaine lettuce pieces, homemade croutons, and fresh shavings of Parmesan cheese!
Notes
This recipe makes approximately 1 1/2 cups of dressing.Nutritional value is based on 1 serving of about 2 tablespoons.Make without Mortar and Pestle: by putting it all out on a cutting board and chopping it all with a knife until it's finely ground into a paste, or use a mini food processor, or use a rolling pin by putting plastic wrap over the ingredients on a cutting board and use the rolling pin.Substitutions:Oil: You can also use all extra virgin olive oil. Garlic: You can also use a 1/8 teaspoon of garlic powder for 1 clove of garlic.