Juice lemon to measure 2 tablespoons juice; place in a small bowl. Add mustard, Worcestershire sauce, garlic and black pepper; whisk until blended. Add mayonnaise; whisk until smooth.
While continually whisking, add oil to mayonnaise mixture in a thin, steady stream. Continue whisking until blended; stir in Parmesan cheese. Cover; refrigerated until ready to serve. Store dressing in the refrigerator up to 2 weeks.
Originally Submitted
8/21/2013
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