Ingredients
Scale
1c Mayonnaise, vegan optional
1/2tbs Dijon Mustard
1/2tbs Anchovy Paste
6–8 Garlic Cloves, minced
1/2c Parmesan Cheese
1 Lemon, juiced
1/2tsp Salt
1/2tsp Pepper
Instructions
- Begin by mixing the mayonnaise, Dijon mustard, and anchovy paste.
- Blend in the minced garlic, Parmesan cheese, and freshly-squeezed lemon juice, ensuring a zesty kick.
- Season with salt and pepper, keeping that classic seasoning in check.
- Blend until your dressing is smooth, tasting as you go to make adjustments until it’s just right.
Notes
This dressing can be stored in the refrigerator for up to a week, but good luck making it last that long.