Wentworth's Caesar Dressing: Salad
2 Egg Yolks
1 tablespoon Dijon Mustard
1 tablespoon Worcestershire Sauce
1 tablespoon Tabasco
1 tablespoon Choped Garlic
2-4 Anchove filets
cup Balsamic Vinegar
1-2 Olive Oil (not extra virgin)
2 tablespoons Lemon Juice
Combine Egg yolks, mustard, worcesteshire sauce, tobasco, garlic and anchovies in food processor until smooth.
Add a 1/4 of the vinegar to food processor while running. Allow to incorporate. Slowly add oil. Add more vinegar when gets thick. Continue until oil and vinegar are completely added.
Slowly add lemon juice. Adjust seasoning with salt and pepper.