Aunt Kim's Creamy Caesar Salad Dressing

1 lemon
3/4 tsp. Dijon mustard
3/4 tsp. Worcestershire sauce
1 garlic clove, pressed
1/2 tsp. black pepper
1/4 C. mayonnaise
1/2 C. olive oil
1/4 C. fresh parmesan, grated fine

1. Juice lemon to measure 2 Tbsp. juice. Place in small bowl. Add next 4 ingredients. Whisk until blended.
2. Add mayonnaise. Whisk until smooth.
3. While continuously whisking, add oil to mayonnaise in a thin, steady stream. Continue whisking until blended.
4. Stir in parmesan cheese. Cover. Refrigerate until ready to serve.
5. Can be stored, covered, in refrigerator for up to two weeks.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Alternate Caesar Dressing (Without Mayonnaise of Vinegars)

Yolks from 2 hardboiled eggs
1 Tbsp. Dijon mustard
1/4 C. lemon juice
6 cloves garlic
1/2 C. olive oil
4 anchovies (opt.)
SPG, to taste

Combine all ingredients in a blender.