This is based on the Caesar Salad Dressing they used to serve at Tre Vigne in St. Helena. We make up a jar at a time, and then it takes no time to make caesar salad to go with dinner.
1 cup olive oil
1 Egg
4 Anchovy Fillets or 2t anchovy paste
1 tablespoon chopped garlic
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 Dash Worcestershire sauce
1/2 cup freshly grated Parmesan
Put the olive oil and egg in a jar big enough for an immersion blender. Add the remaining ingredients to the jar.
Put the immersion blender in the jar until it touches the bottom. Run the blender for about 20 seconds until the mixture starts to emulsify. Draw the head of the blender up slowly and move up and down until all of the ingredients are fully blended into the dressing.
Keeps in the refrigerator for at least a week (I usually keep it longer)
