Ingredients
Scale
- For the Vinaigrette:
- ½ cup mayonnaise
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp grated Parmesan cheese
- 1 clove garlic (minced)
- 1 tsp Worcestershire sauce (or anchovy paste for traditional flavor)
- ¼ tsp salt
- ¼ tsp black pepper
- 2–3 tbsp olive oil (for emulsification and added richness)
- Optional: 1–2 anchovy fillets (finely minced) or ½ tsp anchovy paste
Instructions
- Preparing the Ingredients: Mince the garlic finely and grate the Parmesan cheese. If using anchovies, mince them into a paste or use anchovy paste for convenience. Measure all other ingredients.
- Blending the Base: In a mixing bowl, whisk together mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, garlic, Parmesan, salt, and pepper until smooth. Adjust seasoning to taste. For a creamier texture, blend with an immersion blender or food processor.
- Emulsifying the Dressing: Slowly drizzle in olive oil while whisking vigorously to create a smooth, cohesive dressing. Taste and adjust acidity (lemon juice) or saltiness (Worcestershire/anchovy) as needed.
- Storing and Serving: Transfer the vinaigrette to an airtight jar or bottle. Store in the refrigerator for up to 5 days. Let it come to room temperature before serving to restore creaminess. Shake well before each use.
Notes
- For a gluten-free option, ensure Worcestershire sauce is gluten-free or substitute with tamari.
- Vegan alternative: Use plant-based mayonnaise, nutritional yeast instead of Parmesan, and omit anchovies.
- Low-fat version: Substitute Greek yogurt or reduced-fat mayo for mayonnaise.
- Storage tip: Store in an airtight container in the fridge for up to 5 days. Stir or shake before using.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressing/Sauce
- Method: Whisking/Blending
- Cuisine: American-inspired
Nutrition
- Serving Size: 2 tablespoons (1/6th of the recipe)
- Calories: 90 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 5 mg