It can be made in 45 minutes or less and makes about 1 1/3 cups.
INGREDITENTS:
2 small garlic cloves, minced & mashed to a paste w/ ¼ teaspoon of salt;
1 teaspoon anchovy paste;
2 tablespoons of fresh lemon juice;
1 teaspoon of Dijon-style mustard;
1 teaspoon of Worcestershire sauce;
1 cup of bottled mayonnaise;
½ cup of freshly grated Parmesan cheese;
¼ of a cup of milk.
PREPARATION:
In a bowl whisk together the garlic paste, the anchovy pastes, the lemon juice, the mustard, and the Worcestershire sauce, add the mayonnaise, the Parmesan cheese, and pepper to taste, and whisk the dressing until it is well combined. Toss the dressing with salad greens or serve as a dip with crudites.