Rinse anchovies before blending to remove excess salt, then mince them finely—they dissolve seamlessly into the dressing for authentic Caesar flavor without a fishy taste.

Bring all ingredients to room temperature before processing to create a perfectly smooth, creamy emulsion that won't break or separate.

Add lemon juice last and pulse briefly—excessive blending can make the dressing bitter, while fresh lemon juice maintains bright acidity and prevents oxidation.

Use Greek yogurt at a 1:1 ratio with mayonnaise for the perfect balance of tanginess and creaminess; too much yogurt creates a thin, sour dressing.

Use roasted garlic instead of raw for a mellower, sweeter flavor, or mince raw garlic and let it sit in lemon juice for 5 minutes to soften its harsh bite.