INGREDIENTS
1 C Mayonnaise, vegan mayonnaise or greek yogurt
2 Tbsp dijon mustard
2 Tbsp Gindo's Green
2 1/2 tsp anchovy paste
2 Tbsp lemon juice
1 Tbsp olive oil
2 tsp white wine vinegar
1/2 C grated parmesan cheese
1 tsp minced garlic & shallots
Cracked pepper to taste
DIRECTIONS
1. Combine all ingredients in a large mixing bowl and mix together thoroughly.
2. Add additional cracked pepper if needed, jar and let refrigerate for 2 to 4 hours for better developed flavor.
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