Caesar Dressing

16 clove peeled garlic
24 ea anchovy
1 cup fresh lemon juice
1 cup red wine vinegar
12 ea egg yolks
½ cup Dijon mustard
3 qt olive oil
2 cup milk
2 tbl Worcestershire sauce
1 tbl freshly ground black pepper
4 oz grated parmesan cheese

Procedure: In a blender mix the garlic, anchovies, lemon juice, and vinegar and blend until smooth. Pour this into the bowl of the mixer and stir in the egg yolks and mustard. With the mixer on, slowly begin to pour in the oil until it begins to form an emulsion. Continue to add the oil until you have added all of it and have achieved a thick, creamy sauce. Gradually begin to pour in the milk. After the milk has all been added, stir in the Worcestershire sauce, pepper, and the parmesan cheese. Season to taste with salt and more pepper if desired. Allow this dressing to rest for at least 1 hour to blend the flavors. This will help the bite of the garlic to mellow a bit.