Caesar Salad Dressing
- 5 lbs chopped garlic
- 8 ¾ lbs anchovies
- 60 lbs Hellmann’s mayo
- 6 lbs Dijon mustard
- ½ gallon lemon juice
- 1 gallon + 1 pint red-wine vinegar
- 2 C Worcestershire sauce
- 4 oz kosher salt
- 6 oz freshly ground black pepper
- In a blender or food processor, make a paste with the garlic and anchovies.
- In a mixing bowl, add the mayo and whisk in all of the remaining ingredients.
By Steve Viggiano via Luck Peach.