Caesar Dressing

We learned how to "coddle" eggs today, and made our own Caesar dressing.  The coddling step helps to make the dressing creamier.
We will likely be modifying this recipe to suit our tastes, but our first go was quite tasty:  We used a blendar, but I think chopping up the anchovies and garlic, and then using a small food processor or a very brisk whisk would do the trick just fine, and the amount of dressing could be reduced.

2 coddled egg yolks
4 spoonfuls of minced garlic
1 spoonful dijon
1 spoonful worcestershire sauce
1 spoonful lemon juice
4 anchovy fillets
1/3 cup parmesan cheese
salt