Caesar Salad Dressing

Makes 2 Cups

1 Cup Mayonnaise (not salad dressing)
1 large egg
1/4 cup parmesan cheese, grated
1 tablespoon water
2 tablespoons olive oil
1 1/2 tablespoons lemon juice
1  tablespoons anchovy paste*
1  minced anchovy* 
1 teaspoon dijon mustard
1 teaspoon worcestershire sauce
3 cloves garlic, finely minced
1 teaspoon sugar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon parsley, freeze-dried or crushed

Combine all ingredients in a blender, cover and refrigerate for a minimum of 2 hours (over night is best).  

If making individual salads use 2 - 3 tablespoons dressing, if making salad for 6 use 3/4 to 1 cup of dressing

*can use 1 1/2 tablespoons of anchovy paste or 2 oz anchovy minced or any combination of the two -- the anchovies give the tang to Caesar Dressing