Olive Garden Salad Dressing

1 1/2 cups Bottled Italian dressing
2 Tbsp. Parmesan, grated
2 Tbsp. Sugar or equivalent
1 large Raw egg, or egg beaters, or 2 Tbsp. Mayonnaise

Blend in blender on high speed 1/2 minute or until smooth. Pour this
mixture into the top of a double boiler and add 1/4 c oil. Stir gently
with a whisk over gently boiling water until it begins to thicken and
egg is completely cooked.

Chill several hours or overnight before using. If the dressing is too thick, add more Italian dressing as needed.