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