1 tablespoon minced garlic
1 ounce grated Parmesan cheese
2 ounces anchovies
Juice of 1 lemon
1 egg
1 tablespoon Creole mustard
1 tablespoon Worcestershire sauce
1/4 cup red wine vinegar
1-3/4 cups cottonseed or other vegetable oil
1 tablespoon hot red pepper sauce
Salt and ground black pepper to taste
Combine garlic, Parmesan, anchovies, lemon juice, egg and mustard in a food processor or blender; mix well. Add Worcestershire and vinegar. Slowly add oil through processor cap until dressing thickens to desired consistency. Season with pepper sauce, salt and pepper.