Makes about 1⅓ cups
Ingredients
2 garlic cloves, minced
1 tsp anchovy paste
2 Tbsp lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup mayonnaise
½ cup freshly grated parmesan cheese (Parmigiano-Reggiano)
¼ tsp salt
¼ tsp freshly ground black pepper
Directions
In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper then whisk until well combined.
Taste and adjust for seasoning. The dressing will keep well in the fridge for about a week.