Categories: Salads, Dressings 
      Yield: 112 servings 
  
      1    Egg 
      1 ts Minced garlic, more to taste 
    1/4 ts Ground white pepper 
      6    Anchovy fillets 
    1/2 ts Worcestershire sauce 
      3 tb Grated Parmesan cheese 
           -=OR=- Romano cheese 
    3/4 c  Olive oil 
      3 tb Red wine vinegar 
    1/4 c  Freshly squeezed lemon juice 
  
  BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg 
  exactly 2 minutes. Remove the egg and break it into a blender or food 
  processor, scraping out any congealed white. Add the garlic, pepper, 
  anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With 
  the motor still running, add oil in a slow, steady stream. The dressing 
  will begin to take on the appearance of a mayonnaise. Add the vinegar and 
  lemon juice and blend until incorporated. Scrape the dressing into a bowl 
  and set aside.