Ingredients
Scale
- 3 oil-packed anchovies, drained
- 1 garlic clove, minced
- ½ cup full fat mayonnaise
- 1 tsp Dijon mustard
- 1 Tbsp lemon juice, plus more to taste
- 1 Tbsp water
- 1 tbsp finely grated Parmesan
- 1 tsp ground black pepper
- Salt to taste
Instructions
- Mince the anchovies: Stack them on top of each other and chop them lengthwise using a large chef’s knife, then bunch them up and chop widthwise. Using the flat side of your knife, firmly press the anchovies down into the cutting board and simultaneously scrap your knife over them to turn the anchovies into a paste. Repeat this scraping process 2-3 times (see video below for what this looks like)
- Whisk ingredients: Add the garlic and minced anchovies to a medium bowl. Add the mayonnaise, mustard, lemon juice, water, Parmesan and black pepper. Whisk well, then taste and add salt or additional lemon juice as desired.
Notes
Store in an airtight container in the fridge for up to one week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing
- Method: Handmade
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 483
- Sugar: 0.5 g
- Sodium: 2020.1 mg
- Fat: 46.1 g
- Carbohydrates: 2.2 g
- Protein: 14 g
- Cholesterol: 61.1 mg