Caesar Salad Dressing

This dressing is always better the next day, when all the garlic has soaked in.A friend and I created this recipe in the restaurant I worked in and it received rave reviews. "If the garlic doesn't burn it's not worth eating"

• Ready In: 10 mins
• Yields: 6 cups

Ingredients

• 5  eggs or 1  cup egg substitute
• 5  cups  vegetable oil
• 3⁄4 cup parmesan cheese
• 2  tablespoons Tabasco sauce
• 1⁄2 tablespoon cracked pepper
• 1⁄2 tablespoon ground mustard
• 1 1⁄2 tablespoons garlic powder
• 2  tablespoons  minced garlic
• 2  tablespoons lemon juice
• 2  tablespoons Worcestershire sauce

Directions

1. With an electric mixer beat the eggs till they are light and bouncy.
2. SLOWLY drizzle the oil and emulsify with the eggs.
3. SLOWLY.
4. Add parmessan and rest of the ingredients.
5. Refridgerate.
6. NOTE: If using raw eggs use the dressing as soon as possible.