Yogurt Caesar Salad Dressing

1	garlic clove
1 tsp	anchovy paste
1 tsp	dijon mustard
1 tsp	Worcestershire sauce
15-30 g	lemon juice
25-50 g	parmesan cheese
120 g	mayo
120 g	greek yogurt
to taste	salt and pepper

• Put everything in a jar and blend with an immersion blender.

Source

It seems pretty much every cooking blog has a recipe for this, and after trying a few I’ve settled on these approximate amounts.

Notes

This is almost worth a preamble. I mostly do not like mayo, so where I use it, it is very intentional. Caesar salad made the traditional way is great: start with a raw egg and whisk in oil to create an emulsion (you’ve basically just made mayo), and flavoring it with anchovy, Worcestershire sauce, garlic, lemon, and pepper. Instead, you could just start with store bought mayo, thin it out, and flavor it up. Something about that sounds kinda unappealing to me for some reason. Instead, you could make the base from half mayo and half greek yogurt.