OUTBACK STEAKHOUSE CAESAR SALAD DRESSING

(Recipe from the collection of Barb Eckles)

1 Cup mayonnaise

1/4 cup liquid egg substitute

1/4 cup parmesan: grated

2 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoons lemon juice

1 tablespoon anchovy paste: or whole can of fillets (if using can use liquid as part of olive oil)

2 cloves garlic, pressed

2 teaspoons sugar

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 teaspoon dried parsley

Combine all ingredients in a blender.  Blend for 1 minute or so.

Put in a covered container and chill for several hours so the flavors can develop.  Better if made 1 or 2 days in advance.

This will keep for weeks and weeks in fridge in a covered container.

Pour over romaine lettuce and top with freshly grated Parmesan cheese and garlic croutons.

Enjoy!