1 Large egg
1/2 Cup grated parmesan cheese
1 Anchovy (or to taste)
1 Tbsp. lemon juice
3 Dashes Worcestershire Sauce (or to taste)
1 Dash Tabasco Sauce (or to taste)
1 Large garlic clove, crushed
  Salt & pepper to taste
1 Cup extra virgin olive oil, divided
1 Tbsp. Dijon mustard



Mix all ingredients except olive oil in a mixing bowl. Pour mixture into a food processor or blender. Add about 1/4 cup of olive oil. Blend at high speed until creamy. Continue blending, and dribble remainder of olive oil into the mixture until all is absorbed. Adjust seasoning. Serve over romaine lettuce with garlic croûtons. Optionally add grilled chicken breast strips for a complete meal.<.p>

Merci a François Poirier!