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Directions:

  1. Juice lemon to measure 2 tablespoons juice; place in small batter bowl.

  2. Add mustard, Worcestershire sauce, garlic and black pepper; whisk until blended using stainless steel whisk.

  3. Add mayonnaise; whisk until smooth.

  4. While continually whisking; add oil to mayonnaise in a thin, steady stream.

  5. Continue whisking until blended; stir in Parmesan cheese.

  6. Cover; refrigerate until ready to serve.

  7. Store dressing in the refrigerator up to 2 weeks.

Yield: 1 cup