Ingredients:

  • /2 cup Mayonnaise (Full-fat recommended)
  • /4 cup Plain Greek Yogurt or Sour Cream
  • /3 cup Parmesan Cheese (Finely grated)
  • tablespoons Freshly squeezed Lemon Juice
  • teaspoon Dijon Mustard
  • teaspoon Worcestershire Sauce
  • /2 teaspoon Anchovy Paste (or 2 finely minced fillets)
  • medium cloves Freshly minced Garlic
  • /2 teaspoon Freshly cracked Black Pepper
  • Salt (To taste)
  • tablespoons Extra Virgin Olive Oil (for thinning, if necessary)

Instructions:

  1. Mince the fresh garlic until it is practically paste-like. Measure out all liquid flavour agents: lemon juice, Worcestershire sauce, and olive oil.
  2. In a small mixing bowl, combine the mayonnaise, Greek yogurt or sour cream, Dijon mustard, and anchovy paste. Whisk until the mixture is homogenous and smooth.
  3. Add the minced garlic and fresh lemon juice to the creamy base. Whisk vigorously for about one minute to begin incorporating the acid.
  4. Gently whisk in the finely grated Parmesan cheese and the freshly cracked black pepper. Taste the mixture; it should be quite punchy at this stage.
  5. If the dressing is too thick, slowly drizzle in the olive oil while whisking until you reach a pourable consistency. Add salt only after tasting, being mindful that the cheese and anchovy already provide salinity.
  6. Cover the bowl and refrigerate for at least 30 minutes. This chilling time allows the sharp garlic and lemon notes to mellow and fully integrate into the dressing for the best flavour.