– 2 cloves garlic, minced – 2 anchovy fillets (or 1 tsp anchovy paste) – 1 tsp Dijon mustard – 1/4 cup (60ml) freshly squeezed lemon juice – 1/2 cup (120ml) extra-virgin olive oil – 1/4 cup (25g) grated Parmesan cheese – Salt and freshly ground black pepper to taste – Optional: 1/4 tsp Worcestershire sauce, 1/4 cup (60ml) mayonnaise for a creamier dressing
Mince Garlic and Anchovies: Finely mince the garlic cloves and anchovy fillets. If using anchovy paste, measure out 1 teaspoon.
Prepare the Dressing Base: In a mixing bowl, combine the minced garlic, anchovies, and Dijon mustard. Use a fork or the back of a spoon to mash the ingredients together into a paste.
Add Lemon Juice: Pour the freshly squeezed lemon juice over the garlic, anchovy, and mustard mixture. Stir well to combine.
Emulsify with Olive Oil: Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously. This helps emulsify the dressing and create a smooth consistency.
Incorporate Parmesan: Stir in the grated Parmesan cheese until evenly distributed throughout the dressing.
Season to Taste: Season the dressing with salt and freshly ground black pepper to taste. If desired, add Worcestershire sauce for extra depth of flavor.
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