Blend together the black pepper, mustard, Worcestershire sauce, Tabasco sauce, garlic and ½ cup vegetable oil in a blender or food processor, until smooth.
Add the pasteurized egg, Parmesan cheese, ¼ cup vegetable oil and lemon juice.
Blend until thickened and smooth. Let the dressing sit in the fridge for at least 30 minutes to let the flavours meld.
Toss some dressing with torn Romaine lettuce leaves and top with croutons, to make a Caesar salad! This dressing also goes great with raw kale
Recipe by Kiku Corner at https://www.kikucorner.com/2015/05/19/caesar-salad-dressing/