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Chef Ann's Caesar Dressing
Chef Ann Cooper
Ingredients
2 pasteurized egg yolks
1 tablespoon red wine vinegar
1 tablespoon lemon juice
1 clove garlic, chopped
2 tablespoons Dijon mustard
1/4 cup Worcestershire sauce
1/4 cup chopped anchovies
1 cup olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions
In a food processor, blend all ingredients except the oil. When the mixture is smooth, drizzle the oil in a thin stream while the processor is running. Add salt and pepper to taste if necessary. Makes 2 cups.