Does anyone know the recipe for outback steakhouse ceaser salad dressing?

looking to get the dressing recipe for the dressing that outback puts on thier cesar salad.Does anyone know the recipe for outback steakhouse ceaser salad dressing?
Here ya go:



2 tablespoons chopped fresh parsley

2 2/3 tablespoons red wine vinegar

1 1/2 cups olive oil

3 1/2 ounces parmesan cheese

1 tablespoon Worcestershire sauce

1 1/4 ounces crushed garlic

1 1/2 ounces anchovy fillets, canned in olive oil, drained

1 cup pasteurized eggs (or Egg Beaters)

1 tablespoon lemon juice

1 tablespoon salt

1 tablespoon pepper

1 tablespoon dry mustard



Blend all ingredients 20 seconds on high in your blender and then 20 seconds on low.



Makes 1 quart.
1 cup pasteurized eggs

1 1/4 ounces crushed garlic

3 1/2 ounces parmesan cheese

2 2/3 tablespoons red wine vinegar

1 tablespoon lemon juice

1 tablespoon salt

1 tablespoon pepper

1 tablespoon dry mustard

1 1/2 ounces anchovies

1 tablespoon Worcestershire sauce

1 1/2 cups olive oil

2 tablespoons chopped fresh parsley





Blend all ingredients 20 seconds on high and then 20 seconds on low.

Makes 1 quart.Does anyone know the recipe for outback steakhouse ceaser salad dressing?
Copy Cat:



1 cup mayonnaise

1/4 cup egg substitute

1/4 cup grated parmesan cheese - lowfat okay

2 tablespoons water

2 tablespoons olive oil

1 1/2 tablespoon lemon juice

1 tablespoon anchovy paste

2 cloves garlic - pressed

2 teaspoons sugar

1/2 teaspoon coarsely ground pepper

1/4 teaspoon salt

1/4 teaspoon dried parsley - crushed



Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours.
I must tell you, Outback guards their recipes pretty well so make sure you are getting this info form an employee of the restaurant. If they are, shame on them, if not... don't believe it. I have worked there for 3 years as a server... they won't even tell me the exact ingredients and I know the head chef very well!
I Googled it. Hopefully this is what you want.



1 cup [250 mL] mayonnaise

1/4 cup [60 mL] egg substitute

1/4 cup [60 g] grated Parmesan cheese

2 tablespoons [30 mL] water

2 tablespoons [30 mL] olive oil

1 1/2 tablespoons [22.5 mL] lemon juice

1 tablespoon [15 mL] anchovy paste

2 cloves garlic, pressed

2 teaspoons [10 g] sugar

1/2 teaspoon [2.5 mL] coarse ground pepper

1/4 teaspoon [1 mL] salt

1/4 teaspoon [1 mL] dried parsley flakes, finely crushed



Combine all ingredients into a medium bowl.

Using an electric mixer, beat ingredients for approximately 1 minute.

Cover bowl and refrigerate salad dressing for several hours so that flavors can develop, before serving.