1/2 cup vegetable oil
1 clove garlic, crushed
2 egg yolks
2 tablespoons wine vinegar
2 tablespoons lemon juice
1/4 teaspoon dry mustard
1/8 teaspoon Worcestershire sauce
1. Combine oil and garlic in jar with tight-fitting lid. Refrigerate several hours or overnight. Remove garlic. Set oil aside.
2. In small saucepan over very low heat, cook remaining ingredients, stirring constantly, until mixture thickens and bubbles at edges. Remove from heat. Let stand to cool 5 to 20 minutes.
3. Pour into reserved oil, cover and shake until well blended - or pour into blender container, add reserved oil, cover and blend at high speed until smooth. Cover and chill if not using immediately.
Here's a delicious, cooked Caesar-style dressing eliminating any concern about serving a Caesar salad with raw egg.
Makes about 2/3 cup.
Recipe provided courtesy of the American Egg Board.