My humblest apologies to the Caesar purists...
...you were right.
I've defended the 'anchovies in caesar dressing' for quite a while now and have balked at worcestershire sauce having enough anchovy taste to make a difference.
But I was wrong.
OK, enough with the grovelling. This is what I did (minor substitutions for what I had available):
2 coddled eggs
1 cup of olive oil (I used EVOO but the recipe recommended regular pure olive oil - in the future I think I would like the regular olive oil)
1 clove of garlic (I actually used one frozen cube of the crushed stuff from TJs)
2 tsps. worcestershire sauce
Juice of one lemon (I used lime)
1 tsp kosher salt
8-12 turns black pepper
And then I added 1 tsp of dijon mustard (I really like that bit of flavor in my caesar dressing)
I mixed everything in the blender except the olive oil, then drizzled in the olive oil until creamy. Really fantastic. Better than the too garlicy, over-anchovied version I've been using. I will never go back. The anchovy is just right, and it's not overly tart. Good stuff. Good to know I'm never too old to learn I'm wrong!!
I do roughly the same in the processor (the small bowl in the KitchenAid) with slightly more garlic and one egg rather than two. It bypasses the elaborate Caesar Nardini tableside ritual that Julia and others recall from the 1920's, but it's delicious and quick. I've never tried adding mustard but I do shave some Parmigiano or Grana Padano over the top, using the vegetable peeler, and I make croutons--just cubes of good bread fried in olive oil.