3 egg yolk, beaten
3 tablespoons repared mustard
10 cloves garlic
2 anchovy filets
6 capers
1½ teaspoon salt
½ teaspoon white pepper
½ teaspoon dried oregano
leaves
15 drops Tabasco sauce
15 drops Worcestershire sauce
Olive oil
5 tablespoons white vinegar
1) Combine all dressing ingredients except olive oil in a blender using low speed. Maintain speed and add olive oil very slowly until mixture thickens and is the consistency of mayonnaise. Add vinegar and blend.
2) Spoon into a glass jar, cover; refrigerate up to a week, using as needed.
3) For Caesar Salad, tear romaine lettuce into bite sized pieces. Toss with dressing; add freshly grated Parmesan cheese, croutons and fried bacon bits to taste. Toss and serve.