I am rating this five stars for the technique. This is a great way to get a thick Caesar dressing without worrying about getting someone sick from raw eggs. However, I did add about a tsp of dijon mustard and a bit of red wine vinegar to punch up the flavor a bit. Might also add a little garlic next time. (What can I say--I love really, really, REALLY pungent Caesar dressing!) But I will use this technique from now on--it's priceless!! Thanks, Richie!