2 large garlic cloves (use 1 if you like less garlic)
1 tsp Dijon mustard
1-2 TBS Worcestershire Sauce (I have a heavy hand with Worcestershire)
4 anchovy fillets~ don't skip this!
juice of 1 lemon (I use 2- I like it lemmony)
1/2 ~2/3 cup LIGHT olive oil or vegetable oil
 coddled egg or 1/4 cup egg substitute

Add To Salad
1/2 cup parmesan cheese, freshly grated

To Make Dressing
Coddle egg and set aside.
To coddle egg: Boil enough water in a small saucepan to cover an egg.  Once the water is boiling, add an egg in it'sshell. Turn off heat and let it sit for 1 minutes. Take it out of boiling water to stop cooking. (When you crack the egg it will look raw. The white part of the egg will look just slightly opaque near the shell.) If you don't want to coddle an egg, use egg substitute. See note above.

Put the garlic, mustard, Worcestershire Sauce, anchovy fillets and lemon juice in the blender. Process until smooth.

While the blender is running add a continuous stream of oil, very slowly. Process until oil is incorporated.
Add coddled egg. Process until incorporated. If you add egg substitute the dressing will be a little thick, almost like a garlic lemon mayonnaise, but delicious.

Add pepper and process.