- I cup mayonnaise (I use Kewpie Japanese Mayo)
- 2 ounces Parmigiano-Reggiano finely grated cheese
- 2 teaspoons Worcestershire sauce
- 4 anchovy fillets
- 2 medium garlic cloves minced
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 3-4 teaspoons of water (if needed)
Put the mayonnaise, cheese, Worcestershire, anchovies, and garlic in the bowl of a food processor. Process them until all the ingredients are well blended. They should look smooth. Using a rubber spatula, transfer the mixture to a medium size bowl. Whisking constantly, slowly drizzle in the olive oil. If it’s too thick, whisk in the water a teaspoon at a time. Continue until the dressing is just thin enough to flow off the back of a spoon. Season with salt and pepper to your taste.
The dressing will keep in a sealed container for up to 1 week in the fridge.
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