Caesar Salad Dressing

• 1 egg
• 1/4 teaspoon kosher salt
• 1 teaspoon coarsely ground black pepper
• 4 cloves garlic, minced
• 2 anchovy fillets or 1 heaping teaspoon anchovy paste
• 2 teaspoons Dijon mustard
• 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons red wine vinegar
• 1/4 cup safflower or olive oil

1. Before making the dressing, fill a small pot with cold water and bring to a boil.
2. Add the egg in the shell, turn off heat, and cook for 2 minutes.
3. Separate the egg and discard the white.
4. Combine the salt, pepper, garlic, anchovies, Dijon, lemon juice, Worcestershire, and vinegar in a blender and process until smooth.
5. Add the oil and pulse a few times.
6. Add the coddled yolk and pulse a couple more times-just enough to blend it without causing the dressing to become like mayonnaise.
7. This will keep, tightly covered, in the refrigerator for up to 2 days.

egg, kosher salt, ground black pepper, garlic, anchovy, mustard, lemon juice, worcestershire sauce, red wine vinegar, safflower

Taken from www.cookstr.com/recipes/caesar-salad-dressing (may not work)