Kosher salt and freshly cracked black pepperto taste
In a small bowl, using a whisk, combine the lemon juice, garlic, Worcestershire sauce, anchovies and Dijon mustard; whisk well. Add in mayonnaise (or Greek yogurt), whisking until well incorporated and creamy. Stir in the grated parmesan cheese, and season with salt and pepper, to taste.
A Lighter Option: *Nutrition Label based on mayonnaise. To make a lighter version of this recipe, use Plain Greek Yogurt instead of mayonnaise. It practically cuts the calories in half! Don't Like Anchovies? You can totally leave the anchovies out and add a pinch of salt in their place. If you leave the anchovies out, you can store the dressing in the refrigerator for about 7 to 10 days without the overpowering fish taste.Storage: Store any unused dressing inside the refrigerator for 3 to 5 days. If you store it too long the anchovies make the dressing rather fishy.Recipe adapted fromAdd a Pinch
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