Caesar Dressing - cooking recipe

Ingredients

2 egg yolks
2 oz. Dijon mustard
2 c. oil (1 olive and 1 salad)
2 to 4 oz. vinegar
1 1/2 tsp. anchovy paste
2 tsp. garlic, mashed
1/2 tsp. onion powder
1/2 tsp. coarse black pepper
dash of lemon juice
1 tsp. parsley flakes
few capers, crushed
Parmesan cheese, shredded

Preparation

In mixing bowl, using a wire whisk, whip eggs and mustard for 5 minutes.
Slowly add oil; whip until absorbed before adding more.
Thin with vinegar.
Add anchovy paste and remaining ingredients with Parmesan cheese last.
Cover and refrigerate. Don't keep longer than three weeks.