makes 1½ cups
In the work-bowl of a food processor, whir for one minute to combine: egg, 1 tablespoon each olive oil, red wine vinegar, and Dijon mustard, 1/2 teaspoon dry mustard and 1/2 teaspoon anchovy paste.
With motor running, drizzle the oils through the feed tube in a very fine stream until fully incorporated. (If you have the insert for the feed tube with the tiny hole in the bottom, pour the oil into it—it allows just the right amount to drip-drip-drip.) When all the oil has been incorporated, you will have an emulsion, meaning that everything should be holding together. Voilà! You’ve just made mayonnaise! (Well, an anchovy flavored one…)
Add the “additional caesar enhancements” and pulse a few times. Don’t worry if you break the emulsion, it will still taste great. Refrigerate at least 30 minutes to marry the flavors. The resting time will also thicken the dressing.