Caesar Salad Dressing

1 Egg

1 ts Minced garlic, more to taste

1/4 ts Ground white pepper

6 Anchovy fillets

1/2 ts Worcestershire sauce

3 tb Grated Parmesan cheese

-=OR=- Romano cheese 3/4 c Olive oil

3 tb Red wine vinegar

1/4 c Freshly squeezed lemon juice

BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 minutes. Remove the egg and break it into a blender or food processor, scraping out any congealed white. Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With the motor still running, add oil in a slow, steady stream. The dressing will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice and blend until incorporated. Scrape the dressing into a bowl and set aside.