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Inspired by the classic 1927 recipe, my version adds yogurt, extra herbs, and a squeeze of lemon for a bright, flavorful twist
Total Time5 minutes Yield cup 1x DietGluten Free Ingredients 1 tsp anchovy paste 1 tsp dijon mustard 1 tbsp freshly squeezed lemon juice ( lemon) 1 tsp Worcestershire sauce 1 clove garlic, grated tsp fine sea salt tsp freshly ground black pepper 1 tsp Worcestershire sauce cup mayonnaise (I recommend olive or avocado oil mayo) cup grated Parmesan cheese 1 tbsp water (optional) Instructions Add anchovy paste, Dijon mustard, freshly squeezed lemon juice, Worcestershire sauce, grated garlic, fine sea salt, and freshly ground black pepper to a medium bowl or a jar
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