To pasteurize an egg, sous vide at 135ºF for two hours. Caesar dressing can be stored in a sealed container in the refrigerator for up to 5 days. 

master

Serious Eats

Caesar Salad Dressing

egg yolk

freshly squeezed lemon juice

oil-packed anchovy fillets

Worcestershire sauce

medium garlic clove

Parmesan cheese

canola oil

extra virgin olive oil

kosher salt

freshly ground black pepper

In a narrow container just fitting the immersion blender head, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese.

With immersion blender running, slowly drizzle in the canola oil to form a smooth emulsion. Transfer mixture to a medium bowl.

Whisking constantly, slowly drizzle in the olive oil. Season generously with salt and pepper.