---------- Recipe via Meal-Master (tm) v8.02
  Categories: Dressings, Salads, Formatted
       Yield: 2 cups
       3    Egg Yolks; beaten
       3 tb Mustard, prepared
      10    Garlic cloves
       2    Anchovy Filets
       6    Capers
   1 1/2 ts Salt
     1/2 ts Pepper, white
     1/2 ts Oregano, dried
      15 dr Tobasco Sauce
      15 dr Worcestershire Sauce
            Oil, olive
       5 tb Vinegar, white
     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.
     Spoom into a glass jar, cover, refrigerate up to a
   week, using as needed.
     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.