Ingredients
2 cloves garlic, chopped
1 cup mayonnaise (regular or vegan)
2 teaspoons Dijon mustard
½ teaspoon mustard powder
1–2 tablespoons white vinegar
2 teaspoons Worcestershire sauce (anchovy-free if preferred)
½ cup shredded Parmesan cheese
Juice of half a lemon
2 tablespoons olive oil (approx.)
½ teaspoon ground black pepper
Instructions
- Add garlic, mayonnaise, Dijon mustard, mustard powder, vinegar, Worcestershire sauce, Parmesan, lemon juice, and black pepper to a food processor.
- Puree until smooth.
- While pureeing, slowly drizzle in 1 tablespoon olive oil. Check consistency.
- Add the second tablespoon of olive oil if you prefer a thicker dressing.
- Adjust flavor with more vinegar or lemon juice as desired.
- Store in the refrigerator in a sealed container for up to 3–4 days.
Notes
- For a vegan version, use vegan mayo, vegan Parmesan, and anchovy-free Worcestershire sauce.
- Add extra vinegar or lemon juice for a tangier flavor.
- Increase garlic for a bolder taste.
- Swap part of the mayo with Greek yogurt for a lighter option.
- Add cayenne or red pepper flakes for a spicy twist.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment, Dressing
- Method: Blended
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 253
- Sugar: 1g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
