This is via Perplexity, so not sure where they stole it from!
Ingredients:
Mayonnaise: 173 grams
Extra-virgin olive oil: 45 grams
Fresh lemon juice: 23 grams
Dijon mustard: 15 grams
Garlic clove: about 4 grams (use ¾ of a large clove, or a
small clove)
Worcestershire sauce: 7.5 grams
Freshly grated Parmesan cheese: 34 grams
Anchovy fillets: 3 fillets, finely minced (about 6
grams)
- *or* Anchovy
paste: 2–3 grams (about ¾ teaspoon)
Sea salt: pinch
Freshly ground black pepper: to taste
Instructions
1. In a bowl (or a Nutri bullet or a blender), whisk
together the mayonnaise, olive oil, lemon juice, Dijon mustard, minced garlic,
Worcestershire sauce, minced anchovies (or anchovy paste), salt, and pepper
until smooth.
2. Stir in the Parmesan cheese.
3. If the dressing is too thick, thin it with a teaspoon
(about 4 grams) of water at a time until you reach your desired consistency.
4. Taste and adjust seasoning as needed.
5. Store in an airtight container in the fridge for up to 5
days.
Makes about 12 ounces.
