No-Raw-Egg Caesar Salad Dressing

• 1/4 cup mayonnaise (not lowfat, not miracle whip)
• 3 cloves garlic, minced
• 1 teaspoon anchovy paste
• 1 tablespoon fresh lemon juice
• 1 tablespoon sherry wine vinegar (or red wine vinegar)
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup extra virgin olive oil
• 1/4 cup canola oil
• 3/4 cup freshly grated parmesan cheese

1. You can prepare this dressing by hand with a whisk and some elbow grease, but it's easier to use a blender or food processor.
2. Put all ingredients except oils and parmesan in bowl of food processor or blender (or in a bowl) and combine well.
3. With food processor (or blender) running, slowly dribble in oils--or slowly whisk in oils, if making by hand.
4. You could use either all olive oil or all canola oil, but I prefer to use both.
5. Lastly, blend in the parmesan.
6. Taste; adjust seasonings as you wish (you may want to add salt, but the anchovy paste and worcestershire do provide the recipe with a fair amount of saltiness).
7. Either use right away, or refrigerate; it thickens when chilled, however, so you may have to give it a little whisk to loosen it up if you've stashed it in the fridge (it makes a great dip when thickened, though).
8. This dressing makes enough to dress one large caesar salad.

mayonnaise, garlic, anchovy paste, lemon juice, sherry wine vinegar, mustard, worcestershire sauce, extra virgin olive oil, canola oil, freshly grated parmesan cheese

Taken from www.food.com/recipe/no-raw-egg-caesar-salad-dressing-87489 (may not work)