Shelly's Recipe

MEXICAN RANCH CAESAR DRESSING

Category: Salad Dressing

16 cloves fresh garlic (peeled)
32 anchovy fillets
1/4 cup chipotle puree (canned chipotles in adobo)
6 tsp dry mustard
2 cups fresh lemon juice
1 each peel from one lemon
1 cup red wine vinegar
1 oz Worcestershire sauce
2 cups olive oil
2 cups corn oil
1 cup grated parmesan cheese
1tbsp black pepper, fresh ground fine
1-2 cups water (to thin to consistency)

Puree garlic, anchovies, chipotle puree, & dry mustard in a blender. Add lemon juice, lemon peel, vinegar, & Worcestershire. Process until very smooth.

Slowly add the olive & corn oil until the mixture emulsifies. Add the cheese & pepper until blended. Add water to thin to consistency. Taste and correct seasoning.