Caesar Salad Dressing
5 oz. (10 Tbsp.) Extra Virgin Olive oil
1 Tbsp. Worchestershire sauce
1 Tbsp. Dijon mustard
1 Tbsp. white wine vinegar
2-3 cloves minced garlic
3 anchove fillets
1 poached egg
1 Tbsp. parmesan cheese
1/2 tsp. salt or to taste
ground pepper to taste
Place all ingredients except egg,into a blender ,or cup if using a immersion blender.
Poach egg and add to mixture, blend immediately. Bottle and refrigerate.
Dressing keeps 2-3 weeks.