YUMMY TANGY CAESAR SALAD DRESSING

By jadedrosie

Ingredients

• 1 CAN (2 OZ) ANCHOVIES, DRAINED
• 1 CUP MAYONNAISE
• 1/4 C DIJON MUSTARD
• 1/2 CUP FRESHLY GRATED PARMESAN CHEESE
• 1/4 C FRESH LEMON JUICE
• 3 TBS WATER
• 1 TSP BALSAMIC VINEGAR
• 1 TSP CRACKED BLACK PEPPER (YEAH, RIGHT)
• 1 MED GARLIC CLOVE, CRUSHED

Preparation

Step 1

ON CUTTING BOARD, MASH ANCHOVIES WITH SIDE OF CHEF’S KNIFE UNTIL PASTE FORMS
IN MED BOWL, WITH WIRE WHISK, MIX ANCHOVIES WITH MAYONNAISE, KIJON, PARMESAN, LEMON JUICE, WATER, VINEGAR, EPPER, AND GARLIC UNTIL BLENDED.
IF NOT USING DRESSING RIGHT AWAY, COVER AND REFRIGERATE UP TO 4 DAYS.