I finally measured my ceasar dressing

I have been working on a ceasar dressing for years. Ever since I worked at Baylor where they had this spicy ceasar while I was preggo with E....I was hooked. Its funny because when I first met D I use to laugh at what I called Cajun-ified recipes. It seems like everything I cooked, be it Italian or Thai, he wanted to throw some Tony Chachere's on it, or just cayanne. Turns out that was the ingredient that finally made this right.
I NEVER measure, more taste...a lot....and my Mom has been asking for a recipe so this week I measured, and remeasured as I added to taste....here is the recipe with options :)

Tracy's Spicy (thanks to hubby) Ceasar
*optional ingredients

3T olive oil
2T white wine vinegar
1T Worcester sause
juice from 1/2 of a lemon
*1/2 t of anchovy paste (a guesstimate, I just squeeze into bowl)
1/2 t dry mustard powder

1 large minced garlic clove
*sprinkle of cayanne pepper
pinch of salt (taste first, most Parmesan adds enough salt)
fresh ground pepper
3T fresh grated Parmesan cheese (again a guesstimate...OT, but I cant believe that is a spell-checkable word?!)

*1/4 mayo

Whisk first 5 ingredients together in a small bowl (preferably one with a lid...ah how I love you pampered chef) until paste dissolves. Add the rest of the ingredients except mayo. whisk until grated Parmesan starts to dissolve. For a creamy ceasar whisk in (or better shake in a closed bowl) the mayo. If you skip the mayo, add 3 more Tablespoons of olive oil, or if you dare (and are braver than I) a whisked egg yolk for a true ceasar!
Dont forget the bacon :)

Yummy Yum!