1/4 c  Red wine vinegar
1/4 c  Lemon juice
1    Egg yolk
2    Anchovy fillets
1 ts Dijon mustard
1/2 ts Worcestershire sauce
1/4 c  Grated Parmesan cheese
1/3 c  Olive oil
1/3 c  Salad oil

COMBINE ALL INGREDIENTS except the oils in a blender or food processor and
blend until mixed. Running your machine on low to medium speed, slowly add
the oils in a steady stream until incorporated. (NOTE: If dressing becomes
too thick after the oils are added, thin it out with up to 2 tablespoons
water). Makes 1 1/2 Cups