Ingredients:

  • 1/2 cup (120 ml) full-fat Mayonnaise
  • 2 Tbsp (30 ml) Fresh Lemon Juice
  • 1 tsp (5 ml) Dijon Mustard (smooth)
  • 1/2 tsp (2.5 ml) Worcestershire Sauce
  • 2 large cloves Garlic, minced or pressed
  • 1 tsp (5 ml) Anchovy Paste (or 3 finely minced anchovy fillets)
  • 1/3 cup (35 g) freshly and finely grated Parmigiano Reggiano
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 1 to 3 Tbsp (15-45 ml) Water or Whole Milk (for consistency)
  • 1/4 tsp Kosher Salt (to taste)
  • 1/2 tsp Freshly Ground Black Pepper (coarsely ground)

Instructions:

  1. Prepare the Flavour Base: Measure the mayonnaise, fresh lemon juice, Dijon mustard, and Worcestershire sauce directly into the bowl of a food processor or blender. Add the minced garlic and anchovy paste.
  2. Combine and Blend: Secure the lid and pulse the mixture 5 to 6 times until all ingredients are thoroughly combined and the garlic/anchovy paste is completely broken down. Scrape down the sides if necessary. Add the freshly grated Parmigiano Reggiano and the black pepper. Pulse once or twice to incorporate, ensuring the cheese remains slightly textured.
  3. Emulsify and Season: With the processor running on low speed (or pulsing slowly), gradually drizzle the 1/4 cup of olive oil through the feed tube. The dressing will thicken slightly. If the dressing is too thick to easily coat lettuce, add the water or milk 1 tablespoon at a time until the desired thickness is reached. Add the 1/4 tsp of kosher salt. Taste the dressing immediately and adjust salt, pepper, or lemon juice as needed.
  4. Chill and Finish: Transfer the dressing to an airtight container. Refrigerate for a minimum of 30 minutes (up to 4 hours) before serving. Chilling allows the intense garlic and umami flavours to fully marry, resulting in a smoother and richer final product.