Jeanine's Classic Ceasar Salad Dressing

• 1 large egg (room temperature)
• 1 1/4 cup vegetable oil (I used avocado oil because it is healthier)
• 1 tsp dry mustard (or 2 tsp regular mustard)
• 1/2 tsp salt
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• 3 tbsp parmesan cheese
• 3 clove fresh garlic (minced)
• 1 tsp worchestershire sauce
• 1 tsp epicurean ceasar dressing seasoning (optional)
• 1/4 cup greek yogurt (for a more zingy flavor)

1. Place room tempurature egg and oil in a cup.
2. (If the egg is not room tempurature this will not work!)
3. Ensuring there are no air bubbles under the blade, hold bamix (with whipping blade) at the bottom of the cup.
4. Begin to blend holding it at the bottom for about 10 seconds, and as you see it begin to thicken and turn white, slowly raise the bamix to the top.
5. You should have a mayo consistency.
6. Add the rest of the ingredients, mix together, and voila!
7. You are done!
8. Sprinkle additional parmesan cheese when preparing salad.
9. If the flavor is a little bland, it could be a result of the type of garlic you used.
10. Sometimes I add a tsp of powdered garlic - that usually does the trick.

egg, vegetable oil, regular mustard, salt, white wine vinegar, lemon juice, parmesan cheese, garlic, worchestershire sauce, ceasar dressing, greek yogurt

Taken from cookpad.com/us/recipes/344044-jeanines-classic-ceasar-salad-dressing (may not work)