Caesar Vinaigrette

• 1 egg
• 3 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon red pepper flakes
• 1 tablespoon Dijon mustard
• 2 anchovy fillets, mashed
• Scant cup peanut oil
• 1/4 cup freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• freshly ground black pepper

1. In a medium bowl, whisk together the egg, lemon juice, garlic, Worcestershire sauce, red pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Stir in the cheese and season with sat and pepper. Refrigerate in a covered container. When ready to use, whisk again.
2. Caesar Vinaigrette will keep up to 10 week, refrigerated, in a covered container.

egg, lemon juice, garlic, worcestershire sauce, red pepper, mustard, anchovy, peanut oil, freshly grated parmesan cheese, kosher salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/caesar-vinaigrette-234061 (may not work)