Title: Caesar salad dressing
 Categories: Salads, Dressings
      Yield: 112 Servings
 
      1    Egg
      1 ts Minced garlic, more to taste
    1/4 ts Ground white pepper
      6    Anchovy fillets
    1/2 ts Worcestershire sauce
      3 tb Grated Parmesan cheese
           -=OR=- Romano cheese
    3/4 c  Olive oil
      3 tb Red wine vinegar
    1/4 c  Freshly squeezed lemon juice
 
  BRING SOME WATER TO A BOIL in a small pot over high heat and cook the
  egg exactly 2 minutes. Remove the egg and break it into a blender or
  food processor, scraping out any congealed white. Add the garlic,
  pepper, anchovy fillets, Worcestershire and cheese, and blend for 30
  seconds. With the motor still running, add oil in a slow, steady
  stream. The dressing will begin to take on the appearance of a
  mayonnaise. Add the vinegar and lemon juice and blend until
  incorporated. Scrape the dressing into a bowl and set aside.