Creamy Caesar Dressing (Pregnancy Safe)

Ingredients

2 cloves garlic, minced

1 teaspoon anchovy paste (optional, I never use it!)

2 tablespoons fresh lemon juice (from 1 lemon)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire Sauce

1 cup Mayonnaise

1/2 cup freshly grated Parmesan Reggiano cheese

1/4 teaspoon sea salt

1/8 teaspoon ground black

Pepper

Instructions

In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper. Refrigerate until ready to serve. It will keep for about a week. Makes about 1 1/4 cups.

NOTE: Italy has a law called DOC (Denominazione di Origine controllata) which specifies how and where Parmigiano Reggiano can be produced. The Parmesan will taste more acidic and saltier when compared to the deeply rich, nutty flavor of the Parmigiano Reggiano. You can substitute Parmesan cheese if you can’t find Parmesan Reggiano.