In a blender, add the egg yolk, lemon juice, anchovies, mustard, garlic, tobasco and salt. Blend to mix everything together.
While the blender is running, slowly add the oil in a slow steady stream, allowing the egg and oil to emulsify.
Once all the oil is added, blend in enough water till it’s the consistent of single cream — you want it to lightly coat the salad leaves
Finally mix in the parmesan and season to taste. You may need to add pepper (mustard or pepper), salt, heat (tobasco) or acid with the lemon juice. Trust your instinct and keep adjusting till your pleases with it!
The caesar dressing will store in a fridge for up to a week. Use it to make speedy caesar salads for lunch or dinner.