Ingredients
• ▢1½ cups mayonnaise
• ▢1 tbsp yellow mustard
• ▢1 tbsp anchovy paste
• ▢1 tbsp + 1/4 tsp worcestershire
• ▢4 garlic cloves, minced
• ▢1/2 lemon, juiced
• ▢1 tsp lemon zest
• ▢1¼ cup parmigiano-reggiano, finely grated
• ▢1/4 tsp black pepper
Instructions
• In a medium bowl, whisk all ingredients except the parmigiano-reggiano until smooth and well combined.
• Once the base is creamy, gently stir in the parmigiano-reggiano until everything has been thoroughly combined.
• Refrigerate for up to 5 days.
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