Almost Classic Caesar Dressing

• 14 cup canola oil (or other bland oil)
• 14 cup extra virgin olive oil
• 4 anchovies packed in oil, the original called for 6 so add more if you like them
• 4 large garlic cloves, peeled and smashed
• 1 large egg yolk
• 1 tablespoon fresh lemon juice
• 1 tablespoon red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon grated lemon zest
• 12 teaspoon Worcestershire sauce
• 14 teaspoon kosher salt
• 14 teaspoon fresh ground pepper
• 1 -2 tablespoon grated parmigiano-reggiano cheese

1. In a liquid measuring cup, combine both types of oil.
2. Add all of the other ingredients EXCEPT the parmesan.
3. Submerse a stick blender in to the mixture and turn it on moving it slowly up and down a few times.
4. It will thicken beautifully.
5. Stop the blender and add in the grated Parm and blend briefly.
6. If you don't have a stick (immersion) blender you can use a regular blender but then have the oils separate in a measuring cup.
7. Start the blender and once the other ingredients are whirling away on high add the oils in a steady stream until thickened.
8. Stop the machine to add the parm and then blend quickly just to combine.
9. Can be covered and refrigerated for up to 3 days.
10. I hope you like it as much as we do.

canola oil, extra virgin olive oil, anchovies, garlic, egg yolk, lemon juice, red wine vinegar, mustard, lemon zest, worcestershire sauce, kosher salt, ground pepper, cheese

Taken from www.food.com/recipe/almost-classic-caesar-dressing-466184 (may not work)