• Add all the ingredients, except the Parmesan cheese and the salt, to a wide-mouth pint jar, add the stick blender and process until thick and creamy.  
• Remove the stick blender and add the shredded Parmesan, stirring until thick and creamy.  Taste the dressing and add salt and pepper according to your taste preference.  
• Add the lid to the Caesar salad dressing and refrigerate until ready to use.

Alternate Method:

• To make the dressing in a mini food processor or a standard kitchen blender for this salad dressing.  
• Place the garlic, egg yolk, lemon juice, anchovies, both mustards and the Worcestershire sauce into the container.  Blitz the mixture for a few seconds until it is thoroughly combined and smooth.  
• In the opening of the container lid, while the motor is running, slowly drizzle in the olive oil and process until the dressing is thick and creamy.
• Turn off the motor and add the Parmesan cheese and black or white pepper, then process again  to blend together.  
• The Parmesan cheese is salty so taste the dressing before adding additional salt.
• Transfer the Caesar salad dressing to a lidded container and refrigerate until ready to use.