Sandy’s Caesar Salad Dressing

1 Egg
2 cloves Garlic, minced
½ Lemon, juiced
¼ cup White Wine Vinegar
1 tsp Worcestershire Sauce
1 tbsp Dijon Mustard
1 cup Olive Oil
1 can Anchovies

Blend egg, garlic, lemon, white wine vinegar, Worcestershire sauce and Dijon mustard in a blender. Add olive oil slowly, then anchovies. Blend well. Store in refrigerator.

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