Ingredients
1½ cups mayonnaise
1 tbsp yellow mustard
1 tbsp anchovy paste
1 tbsp + 1/4 tsp worcestershire
4 garlic cloves, minced
½ 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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