1/2 tsp. salt
1 tsp. pepper (white pepper is hotter)
1 egg
1 tsp. mustard (prepared or dry)
1/4 tsp. Worcestershire sauce (about 5 shakes)
3 large finely chopped garlic cloves (or 1 large tbsp. chopped garlic from a jar)
1/2 cup premium extra light virgin olive oil (Bertolli is best)
1/4 cup whipping cream (heavy cream in the U.S.A.)
3 tbsp. grated Parmesan cheese (Kraft is okay)
5 croutons

I use a narrow glass container (an old mustard or relish jar) with lid.

Mix first 6 ingredients very well with a fork. Slowly add extra light olive oil mixing very well as you go. Add unwhipped whipping cream and mix with an electric mixer or the best is a single blade stand up (immersion) mixer (about 20 seconds). Then add cheese and croutons and mix well with a fork.

Keep in the refrigerator until use. Will keep fresh for up to four days.

Submitted by: Susan Gorloff