Ceasar Salad Dressing

This is a recipe that I found online. I first prepared it in August of 2001. David and I both like it. It is quite garlicy and a little thick.

Description: sharp garlic flavor, a little thick

Suggestions:

Ingredients

1 2 oz (56 grm) tin anchovies, drain on paper towels, use half in dressing and reserve half for salad	2 dashes Worchestershire sauce
1 large lemon, juiced	1 splash red wine vinegar
4 large cloves garlic	1 fresh egg, raw or coddled (note: pasteurized eggs are available and will work)
½ teaspoon (2 ml) Dijon mustard	freshly ground black pepper, to taste

Preparation:

In a blender (a food processor will work), combine all ingredients except olive oil.
Blend until smooth, but not too long.
With blender running, add olive oil in a gradual stream.
Continue blending until oil is completely incorporated.
Best if chilled before use.

Comments:

According to the web site, everyone who has tried it has raved about it. The person who entered the recipe on the site adjusts the oil by ½ to reduce the fat content. Any of the ingredients may be adjusted to suit your taste.