Recipe - My Favorite Caesar Dressing

3 Eggs
1 tablespoon Dijon mustard
4 teaspoon Garlic powder
1 One fourth teaspoon Worcestershire sauce
1 One half cup Vegetable oil
4 tablespoon Red wine vinegar
2 tablespoon Lemon juice
1 cup Parmesan cheese
2 teaspoon White pepper

Process eggs in food processor for about 34 minutes. Add mustard, garlic
powder and worcestershire. Process until well blended. Continue processing
and slowly drizzle in oil. When blended, add vinegar and lemon juice. Blend
thoroughly. Add cheese and pepper. Blend thoroughly.

Makes 4 cups dressing. Can be refrigerated for up to one week. Recipe from
Morton's of Chicago restaurant, adapted for nonanchovy fanciers (if you
want anchovies, substitute like amounts for the worcestershire sauce).
Posted to Kitmailbox by Georgemmmc@aol.com on Apr 24, 1997