Creamy Caesar Dressing

1          ounce Parmesan cheese, cut in ½-inch cubes

1          large garlic clove, peeled

1          large egg yolk*

2          teaspoons Dijon mustard

1          tablespoon white vinegar (wine or Champagne both work well)

1          tablespoon balsamic vinegar

1          tablespoon fresh lemon juice

1          teaspoon Worcestershire sauce

1          anchovy fillet (or 1–2 teaspoons anchovy paste)

½         teaspoon kosher salt

¼         teaspoon freshly ground black pepper

1⁄3         cup vegetable oil

1⁄3         cup extra virgin olive oil

Nutritional information per serving (1 tablespoon):
Calories 109 (94% from fat) • carb. 1g • pro. 1g • fat 12g
• sat fat • 2g • chol. 25mg • sod. 146mg
• calc. 27mg • fiber 0g

1. Put cheese and garlic into the blender jar. Turn on High for 5 seconds to chop.

2. Scrape down the sides of the blender jar and add the yolk, mustard, vinegars, lemon juice, Worcestershire, anchovy, salt and pepper. Blend on Low for about 10 seconds to combine.

3. Combine the oils together in a measuring cup with a pour spout. While running the blender on Low, slowly pour the oil through the opening in the lid while using the measuring cup to shield the opening to prevent any splatter.

4. Continue running to fully emulsify for a total of 45 seconds.

5. Taste and adjust seasonings as desired. If not using immediately, place dressing in a covered, airtight container and refrigerate for up to 3 days. Bring to room temperature and stir before serving.

*Raw egg warning: Caution is suggested in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For a lower-cholesterol mayonnaise, and to avoid using raw eggs, use cholesterol-free egg substitute for the egg yolk.