OK I made my ceaser's dressing last night and I realized I had some of my measurements off so heres a revised recipe it makes about 2 cups.

1 cups olive oil.

1/3 to cup white wine vinegar.

1/3 to cup lemon juice.

2-4 cloves crushed garlic.

1 tsp Dijon mustard.

Ground pepper (about 5 turns of my pepper mill) hows that for a measurement.

2 coddled egg (I usually let it get almost hard boiled because of salmonella).

Cup Parmesan cheese.

Worcestershire sauce.

Tabasco.

I start by finely chopping garlic and Parmesan cheese in my food processor (I bet the magic bullet will be great for this).

I put the egg, cheese, garlic, Dijon and oil in a bowl, then slowly wisk in the white wine vinegar it will thicken a bit, then add the lemon juice slowly (my DH swears if you add it to fast it will separate) and a few shakes of Worcestershire sauce and tabasco.

The pepper lemon and Worcestershire sauce, tabasco and garlic amounts can be vary according to taste (I personally use a bit more lemon and garlic).

And of course if you like anchovy you can and some chopped or use a bit (1-2tsp) of anchovy paste.

And heres the breakdown for the recipe based on 2 cups dressing -.

Nutrition Facts ( Private ).

Total amounts For 40 tblsps.

Calories 232.

Calories from Fat 135.

Total Fat 15 g.

Saturated Fat 6 g.

Cholesterol 344 mg.

Sodium 595 mg.

Total Carbohydrate 11 g.

Dietary Fiber 0 g.

Sugars 4 g.

Protein 18 g.

Total amounts For 2 tblsps .

Calories 15.

Calories from Fat 9.

Total Fat 1 g.

Saturated Fat 0 g.

Cholesterol 22 mg.

Sodium 39 mg.

Total Carbohydrate 1 g.

Dietary Fiber 0 g.

Sugars 0 g.

Protein 1 g..