Caesar Salad Dressing

• 4 egg whites
• 12 cup parmesan cheese (Grated)
• 14 cup lemon juice
• 2 -4 garlic cloves (depends on how garlicky you like it)
• 1 teaspoon Worcestershire sauce
• 3 dashes hot sauce
• 2 tablespoons capers
• 1 teaspoon dry mustard
• salt (dash or two)
• pepper (dash or two)
• 12 cup light canola oil (or sunflower oil and the 1/2 cup is an estimate)

1. IN a blender or Food Processor blend together the first 8 ingredients until well combined.
2. Now Remove the top, keeping the blender/processor going on its lowest speed and gradually add the oil in a thin stream.
3. Keep adding oil until your dressing gets to your desired consistency.
4. I find that the more oil you add -- the thicker and creamier the dressing gets.
5. Cover and Refrigerate 2 hours - up to 4 days.
6. This recipe takes 10 minutes to make top to bottom.
7. I don't like my salad drenched in dressing so for me this makes about 5 Family Sized salads.

egg whites, parmesan cheese, lemon juice, worcestershire sauce, hot sauce, capers, mustard, salt, pepper, canola oil

Taken from www.food.com/recipe/caesar-salad-dressing-253079 (may not work)