Cooking with Your Mom

Servings: 1 ½ cups

Ingredients:

• 1 cup mayonnaise
• 2 tsp garlic paste (or finely minced garlic)
• 2 oz can anchovy filets (rinsed, drained, and smashed)
  *Disclaimer:  I use a LOT of anchovies because we like it, but they can be strong. If flavor is too strong dial back on the anchovies or omit them altogether and double the Worcestershire sauce
• 5 capers (drained and smashed)
• ¼ cup fresh grated parmesan cheese
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 – 2 TBS lemon juice (all the juice from one lemon)
• ¼ tsp salt
• ¼ tsp black pepper
• 1-2 TBS buttermilk or olive oil if too thick

Directions:

You can whisk this by hand if you don’t have some sort of blending appliance. Just make sure if you are using a hand mixer, or whisking by hand, make sure to smash the anchovies, garlic, and capers really well so your dressing isn’t too chunky.

Using an immersion blender in a tall wide-mouth jar (or a food processor or blender) add all the dressing ingredients and blend until well incorporated. Add in the additional buttermilk or olive oil until the desired consistency.

If you already used a jar, top it with a lid. Otherwise, transfer to a jar or an airtight container. Refrigerate at least 1-2 hours, or overnight.

Tips & Tricks:

Toss with romaine lettuce, croutons, and top with your favorite protein!