original recipe found here
2 small cloves garlic, minced
1 tsp anchovy paste
2 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
¼ tsp salt
¼ tsp freshly ground black pepper
1 tsp anchovy paste
2 TBSP freshly squeezed lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese
¼ tsp salt
¼ tsp freshly ground black pepper
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, parmesan cheese, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
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