Caesar Salad Dressing

• 1 each eggs
• 1 teaspoon garlic minced
• 1/4 teaspoon white pepper ground
• 6 each anchovy fillets
• 1/2 teaspoon worcestershire sauce
• 3 tablespoons parmesan, parmigiano-reggiano cheese, grated grated
• 3/4 cup olive oil
• 3 tablespoons red wine vinegar
• 1/4 cup lemon juice

1. BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 minutes.
2. Remove the egg and break it into a blender or food processor, scraping out any congealed white.
3. Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds.
4. With the motor still running, add oil in a slow, steady stream.
5. The dressing will begin to take on the appearance of a mayonnaise.
6. Add the vinegar and lemon juice and blend until incorporated.
7. Scrape the dressing into a bowl and set aside.

eggs, garlic, white pepper, anchovy fillets, worcestershire sauce, parmesan, olive oil, red wine vinegar, lemon juice

Taken from recipeland.com/recipe/v/caesar-salad-dressing-42619 (may not work)