Revised 2015 Jan 28
Yield 1 cup
3/4 cup mayonnaise
5 anchovy fillets, minced
3 tablespoons Parmigiano Reggiano cheese, grated
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt, to taste
ground black pepper, to taste
1/4 cup olive oil
Add the first 7 ingredients to a mini blender.
Season to taste with salt and black pepper and purée until smooth.
Continue to purée adding oil a bit at a time to attain the proper consistency.
Refrigerate until ready to use.
Use really good extra virgin olive oil
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