Harbor Haus Restaurant Caesar Salad Dressing

6 ounces Olive Oil 6 ounces Salad Oil 2 teaspoons Crushed Garlic 1 teaspoon Ground Black Pepper 2 ounces Grated Parmesan 1 ounce Balsamic Vinegar 1 ounce Champagne Vinegar 1 Tablespoon Stone Ground Mustard 2 teaspoons Anchovy Paste

Combine the egg and lemon juice in a bowl. Mix them together well with a balloon whip until the mixture is slightly foamy. Gradually add the oils in a thin stream, constantly beating them with a whip until they are incorporated and the dressing is thick. Add the remaining ingredients and mix well, refrigerate immediately.