---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings
       Yield: 2 cups
       3 x  Egg Yolks, beaten
       3 tb Prepared Mustard
      10 cl Garlic
       2 x  Anchovy Filets
       6 x  Capers
   1 1/2 ts Salt
     1/2 ts White Pepper
     1/2 ts Dried Oregano Leaves
      15 dr Tabasco Sauce
      15 dr Worcestershire Sauce
            Olive Oil
       5 tb White Vinegar
   1) Combine all dressing ingredients except olive oil
   in a blender using low speed. Maintain speed and add
   olive oil very slowly until mixture thickens and is
   the consistency of mayonnaise. Add vinegar and blend.
   2) Spoon into a glass jar, cover, refrigerate up to a
   week, using as
   3) For Caesar Salad, tear romaine lettuce into bite
   sized pieces. Toss
      with dressing then add freshly grated parmesan
   cheese, croutons and
      fried bacon bits to taste. Toss and serve.