Caesar Salad Dressing

4 eggs coddled 3 generous T. of balsamic vinegar 3 generous T. of Worcestershire sauce 3 medium cloves garlic minced 1 heaping T. of Dijon mustard 1 scant ¼ cup of lemon juice 1 can of anchovy filets with capers, drained 17 oz. good quality olive oil salt and pepper to taste

Add all ingredients except salt and pepper and oil to processor bowl. Pulse until the ingredients are well blended, then while processing, slowly pour in the olive oil. Add salt and pepper to taste. Chill thoroughly before serving. Makes 1 quart of dressing.