Good for about a week refrigerated and stored in an airtight container.
Supplies:
- Garlic Cloves (4 cloves minced)
- Whole Canned Anchovies (2 teaspoons worth)
- Fresh Lemon Juice (3 teaspoons)
- Worcestershire Sauce (1 tablespoon)
- Mayo (1 1/2 cups)
- Salt (1/2 teaspoon)
- Black Pepper (1/2 teaspoon)
- Parmigiano-Reggiano (1/3 cup graded with micro planer)
- Buttermilk or cream for desired consistency
Anchovies:
Chop 2-3 anchovies very finely. Then use your knife to spread them on your cutting board until making a fine paste.
Whisk everything together but the parm and milk. Then whisk in the parm bit by bit. Add any milk to thin out your dressing to your desired consistency.
