St. Louis Creamy Italian-Parmesan Salad Dressing

• 1/3 cup mayonnaise (light is fine)
• 1/2 cup canola oil
• 1/4 cup red wine vinegar
• 1 teaspoon lemon juice
• 2 teaspoons anchovy paste
• 1 tablespoon grated onion (with juice)
• 3/4 cup grated parmesan cheese
• 2 1/2 teaspoons granulated sugar
• 2 teaspoons garlic salt
• 1/2 teaspoon table salt
• 1 teaspoon dried oregano
• fresh cracked black pepper to taste

1. In a large bowl, whisk together the mayo, oil, vinegar, lemon juice, anchovy paste and onion. Then slowly whisk in the cheese, sugar, garlic salt, table salt and dried oregano. Whisk for several minutes or use an immersion (hand) blender to combine all the ingredients. Refrigerate for at least 2 hours before serving. This should keep in an airtight container for about 5 days but it will never last that long around here.

mayonnaise, canola oil, red wine vinegar, lemon juice, anchovy paste, onion, parmesan cheese, sugar, garlic salt, salt, oregano, black pepper

Taken from food52.com/recipes/33162-st-louis-creamy-italian-parmesan-salad-dressing (may not work)