Quick and Creamy Eggless Caesar Dressing

Directions

1. 1
   In the bowl of a food processor combine the mustard, Worcestershire, garlic, vinegar, lemon juice and anchovy fillets.
2. 2
   Pulse until the garlic and anchovy fillets are well chopped.
3. 3
   Scrap the sides of the bowl occasionally to ensure even and uniform blending of the ingredients.
4. 4
   While running the processor continuously, pour the olive through the cap into the processor bowl in a slow and steady stream, and process to a smooth and creamy texture.
5. 5
   When all of the oil has been incorporated add the Parmesan cheese with one final spin in the processor.
6. 6
   Adjust the seasoning with salt and pepper.
7. 7
   Pour into a clean container and refrigerate until ready to use.
8. 8
   Will keep for 4 to 5 days refrigerated.