I have always been scared of making Caesar Dressing at home. I think it was the coddled/raw egg thing. Sucked it up and tried to make some tonight. I used Tyler Florences' recipe from www.foodtv.com. My only complaint is that there were maybe some of the stronger more savory tones that i associate with a really good caesar missing. I thought it was a lack of anchovies. I am not a big fan of them in other situations (a few sauces being the exception) but i doubled the number he called for (went from four to eight). Anyway, still not exactly what i wanted and no where as good as the best i have had (el enchanto in santa barbara). I used a good meaux Dijon, very fresh lemons, high quality cheese and a nice extra virgin olive oil that i opened just a few days ago as well as fresh egg... you get the picture. I am wondering if i need to try another brand of anchovy or maybe do what several other recipes suggested and add a little Worcestershire Sauce, though that seem like blasphemy. I know that anchovies are a big part of Worcestershire but the other flavors (tamarind) i dont associate with a purist Caesar.
By the way i used Bellino Flat anchovies.