Homemade caesar sauce

Put in the glass of a blender 50 ml of milk (with or without lactose). Tilt the glass a little and add 100 ml of extra virgin olive oil (if you don't like it very intense, add half of sunflower oil). Put the blender all the way in and turn it to maximum speed. Leave the mixer very still and stuck to the bottom while the sauce emulsifies. When you notice that the sauce begins to mount on the bottom, you can raise the mixer little by little to emulsify the sauce.

When it is well whipped, take out the mixer and add 10 grams of chopped Parmesan cheese, 1 1/2 anchovies in oil, 1 small spoonful of ground black pepper and 1 small spoonful of salt. For a touch of flavor, add half a clove of garlic and a squeeze of lemon juice.

Put the mixer back in and blend until everything is well integrated. To lighten the sauce add a splash of milk and blend until it is to your liking.

Let it rest in the fridge for 10' and eat!