Categories: Dressings 
      Yield: 2 cups 
  
      3 x  Egg Yolks, beaten 
      3 tb Prepared Mustard 
     10 cl Garlic 
      2 x  Anchovy Filets 
      6 x  Capers 
  1 1/2 ts Salt 
    1/2 ts White Pepper 
    1/2 ts Dried Oregano Leaves 
     15 dr Tabasco Sauce 
     15 dr Worcestershire Sauce 
           Olive Oil 
      5 tb 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 then add freshly grated parmesan cheese, croutons and 
     fried bacon bits to taste. Toss and serve.