- 1 cup [250 mL] mayonnaise
- 1/4 cup [60 mL] egg substitute
- 1/4 cup [60 g] grated Parmesan cheese
- 2 tablespoons [30 mL] water
- 2 tablespoons [30 mL] olive oil
- 1 1/2 tablespoons [22.5 mL] lemon juice
- 1 tablespoon [15 mL] anchovy paste
- 2 cloves garlic, pressed
- 2 teaspoons [10 g] sugar
- 1/2 teaspoon [2.5 mL] coarse ground pepper
- 1/4 teaspoon [1 mL] salt
- 1/4 teaspoon [1 mL] dried parsley flakes, finely crushed
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- Combine all ingredients into a medium bowl.
- Using an electric mixer, beat ingredients for approximately 1 minute.
- Cover bowl and refrigerate salad dressing for several hours so that flavors can develop, before serving.
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