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Categories:
garlic mayonnaise egg lemon olive oil anchovy paste parsley Worcestershire sauce Parmesan cheese sugar frank red hot sauce black pepper salt
Viewed: 42 - Published at: 2 years agoIngredients
- 5 -6 cloves garlic (chopped)
- 1 cup mayonnaise
- 1 egg
- 1 lemon, juice of, only
- 1 tablespoon olive oil
- 1 tablespoon anchovy paste
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 12 cup fresh parmesan cheese
- 2 teaspoons sugar
- 12 teaspoon frank red hot sauce
- 12 teaspoon fresh crushed black pepper
- season with salt, if necessary
Method
- Whisk everything together in a bowl.
- Let stand in refrigerator for a couple hours.
- Notes: Will thicken even more when refrigerated.
- Do not keep this too long because of the raw egg (I throw mine out if not used the next day).
- I have used storebought "packaged" parmesean, and it still turns out good, but adjust salt accordingly.
- I have used low fat mayo, and even Miracle Whip and it still turns out OK.
