Recipe - Parmesan Dressing

One fourth cup Red wine vinegar
One fourth cup Lemon juice
1 Egg yolk
2 Anchovy fillets
1 teaspoon Dijon mustard
One half teaspoon Worcestershire sauce
One fourth cup Grated Parmesan cheese
1/3 cup Olive oil
1/3 cup Salad oil

COMBINE ALL INGREDIENTS except the oils in a blender or food processor and
blend until mixed. Running your machine on low to medium speed, slowly add
the oils in a steady stream until incorporated. (NOTE: If dressing becomes
too thick after the oils are added, thin it out with up to 2 tablespoons
water). Makes 1 One half Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini