Recipe - Bistro Caesar Dressing

2 Whole eggs; (coddled)
One fourth cn Anchovies plus One half oil in
can
6 Garlic cloves fresh
1 tablespoon Dijon mustard
1 tablespoon Boetje's spicy brown mustard
2 tablespoon Worchestershire sauce
2 tablespoon Red wine vinegar
One half tablespoon Ground black pepper
3 cup Salad oil
One half cup Buttermilk

In blender combine: whole eggs, anchovies, oil from anchovies, garlic,
mustards, Worchestershire sauce, black pepper and vinegar. Puree until
smooth. Scrape sides with rubber spatula and puree again until
homogenous mixture. Remove cap in lid and slowly add oil until
emulsified. (Should have texture of mayonnaise). Scrape sides to
ensure everything is totally mixed. Add buttermilk mix until dressing
has even texture. Refrigerate until ready to use.

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