Caesar Salad Dressing from Fine Cooking

I got this recipe out of my Fine Cooking magazine and it was so simple to throw together and tasted great! Want to be sure I do not lose it.... I used Brownwood Farms Kream Mustard instead of Dijon.

• Ready In: 5 mins
• Serves: 4
• Yields: 1/2 cup

Ingredients

• 1⁄4 cup  pasteurized egg substitute, such as egg beaters
• 1  garlic clove, mined (about 1 tsp.)
• 1 1⁄2 teaspoons anchovy paste
• 1⁄2 teaspoon Dijon mustard
• 1⁄4 teaspoon Worcestershire sauce
• 2  tablespoons fresh lemon juice
• 2  tablespoons olive oil
• 1⁄4 cup parmesan cheese, freshly grated

Directions

1. In a small bowl whisk together the egg product, garlic, anchovy paste, mustard, worcestershire, and lemon juice -- Slowly add the oil in a steady stream whisking the whole time. Stir in the parmesan cheese and seaon with salt and pepper.