Caesar Dressing

This is an adaptation of Outback Caesar Dressing "Outback's Caesar Dressing" by Chef Lali with the exception that I reduced the quantity to 1 pint and added measurements to the extra ingredients for simplicity. I was really impressed with how tasty and easy this was.

• Ready In: 15 mins
• Serves: 16
• Yields: 2 tablespoons

Ingredients

• 1  cup olive oil
• 2  eggs
• 1 3⁄4 tablespoons red wine vinegar
• 1  cup  grated parmesan cheese
• 2  teaspoons dried parsley
• 1 1⁄8 tablespoons  minced garlic
• 2  teaspoons Worcestershire sauce
• 2  teaspoons lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon coarse black pepper
• 1⁄4 teaspoon  dry ground mustard
• 4  anchovy fillets (mashed)

Directions

1. Combine all ingredients in a blender.
2. Blend on lowest speed for 20 seconds to incorporate oil.
3. Blend on high for 20 more seconds to mix thoroughly.
4. Place in covered container and refrigerate.
5. You may not have to mash the anchovies, I did because I was not sure if they would blend properly. Also you could use anchovy paste. With the vinegar and lemon juice I expect this should be good for a couple of weeks if kept in a very cold fridge.