Bistro Caesar Dressing Recipe

• 2 whl Large eggs, (coddled)
• 1/4 can Anchovies - plus 1/2 oil in can
• 6 x Garlic cloves fresh
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Boetje's spicy brown mustard
• 2 Tbsp. Worchestershire sauce
• 2 Tbsp. Red wine vinegar
• 1/2 Tbsp. Grnd black pepper
• 3 c. Salad oil
• 1/2 c. Buttermilk

1. In blender combine: whole Large eggs, anchovies, oil from anchovies, garlic, mustards, Worchestershire sauce, black pepper and vinegar.
2. Puree till smooth.
3. Scrape sides with rubber spatula and puree again till homogenous mix.
4. Remove cap in lid and slowly add in oil till emulsified.
5. (Should have texture of mayonnaise).
6. Scrape sides to ensure everything is totally mixed.
7. Add in buttermilk mix till dressing has even texture.
8. Chill till ready to use.

eggs, anchovies, garlic, mustard, brown mustard, worchestershire sauce, red wine vinegar, black pepper, salad oil, buttermilk

Taken from cookeatshare.com/recipes/bistro-caesar-dressing-84945 (may not work)