INGREDIENTS
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2 small garlic cloves, minced
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1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
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2 tablespoons freshly squeezed lemon juice, from one lemon
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1 teaspoon Dijon mustard (I like the brand Maille)
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1 teaspoon Worcestershire sauce
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1 cup mayonnaise, best quality such as Hellmann's Real
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1/2 cup freshly grated Parmigiano-Reggiano
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1/4 teaspoon salt
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1/4 teaspoon freshly ground black pepper