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
Some lemon zest (optional)
Dijon mustard: 15 grams
Garlic: about 4 grams (use ¾ of a large clove, or a
small clove) (Nope - 2 -4 cloves!)
Worcestershire sauce: 7.5 grams
1 - 2 tbls capers (optional)
Freshly grated Parmesan cheese: 34 grams
Anchovy fillets: 3 - 5 fillets, finely minced (about 20 grams)
*If you are opening a can of anchovies, use some of the oil in place of some of the EVOO.
Sea salt: pinch
Freshly ground black pepper: to taste
White 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.
