Pammy's Kitchen

Ingredients:

2 large egg yolks (or 2 tablespoons
mayonnaise if concerned about raw eggs)

1 clove garlic, finely minced or grated

4 anchovy fillets (or 2 teaspoons anchovy paste)

2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon freshly ground black pepper

1/2 cup olive oil (light, not extra virgin, for a neutral flavor)

1/4 cup freshly grated Parmesan cheese

1 teaspoon honey (optional)

Instructions

Instructions:

• On a cutting board, mash the garlic and anchovy fillets into a smooth paste using the side of a knife. (If using paste, skip this step.)

• In a medium bowl, whisk together the egg yolks (or mayo), garlic-anchovy paste, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth.

• Slowly drizzle in the olive oil while whisking continuously. This helps the dressing emulsify and become creamy. If it looks too thick, you can thin it out with a teaspoon of water.

• Stir in the freshly grated Parmesan cheese. Taste the dressing and adjust the seasoning with more lemon juice, salt, or pepper if needed.

Tips:

Store the dressing in an airtight container in the fridge for up to 2 days.