Well the title says it all.
I have made home made stuff before, but was more “oily” than creamy.
Can any dopers help me?
MtM
Gotta use a blender or food processor. Here ya go:
3 TB red wine vinegar
1 tsp Dijon mustard
1/4 tsp salt
1 raw egg yolk
1 finely chopped garlic clove
2 anchovy fillets or 1 tsp anchovy paste
1/2 tsp coarsely cracked pepper
juice of 1/2 lemon
Put all of the above in a blender, and whir until well-blended. While still blending, add in a thin stream:
3/4 cup extra virgin olive oil
Blend until creamy. Then add:
1/4 cup finely grated real Parmigiano cheese
And blend a second or two more.
Make sure none of the ingredients are chilled from the fridge, as this might result in a thin watery dressing. Warm the blender or food processor jar first with hot tap water and your end result will be creamier.
This is most definitely kick-ass! Don’t let the hairy fish scare you off. 
Outback’ Caesar Dressing
Ingredients:
3 cups of Olive Oil
1.75 cups of liquid, pasteurized egg (or 6 large pasteurized eggs)
1/3 cup of red wine vinegar
2.5 cups of freshly grated parmesan cheese
1/4 cup of fresh parsley
1/2 cup of chopped garlic
2 tbsp. of worcestershire sauce
2 tbsp. of freshly squeezed lemon juice
Salt, pepper, dry mustard & anchovie filets to taste
Preparation:
Combine all ingredients in a blender. Blend on low for 20 seconds to incorporate oil. Blend on high for 20 more seconds to mix thoroughly. Place in covered container, and refrigerate for use on your next Caesar Salad.
Note: This dressing is not very breath-friendly.