Bill Pollock's Eat Happy: Blender Ceasar Dressing

Notes:

Far, far away from the traditional, bowl-turned recipe but nobody eats in restaurants like that anymore. As far as quick-prep Ceasar goes, this is the goods and it gets better as time goes on.

In addition to dressing it makes a great impromptu sauce for meats and vegetables. Its easy to use as a casual sauce but be warned that there is a fair amount of salt in the measure and in ingredients such as Parmesan cheese and Worcestershire sauce among its negative yet oh-so-tasty blandishments.

RAW EGG WARNING:
Uncooked eggs are known to occasionally carry diseases such as salmonella which may put sensitive groups at risk. As such, its best to forewarn any of your guests that there's a bit of the very previously really fresh raw egg product before serving it and having an alternative on hand.

Ingredients:

1	egg
1/2 cup	grated Parmesan cheese
1/4 cup	lemon juice
2 cloves	garlic, minced or pressed
1 tsp	Worcestershire sauce
1/2 tsp	salt
1/2 tsp	pepper
1/2 cup	salad oil

Preparation:

In blender, combine egg, Parmesan cheese, lemon juice, garlic, Worcestershire, salt and pepper. Mix until blended. With the blender on its lowest speed, gradually add oil in a thin stream and continue to blend until dressing is thick and creamy. Pour into jar. Cover and refrigerate for at least one hour. Per the original, "Keeps up five days" -- your risk tolerance may vary.

Let stand at room temperature for fifteen minutes before using. Shake well.