Ingredients:

  • 1 cup Plain Greek Yogurt (Full-fat recommended)
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Dijon Mustard
  • 2 cloves Finely Minced Garlic
  • 1 teaspoon Anchovy Paste (or finely mashed anchovies)
  • 1/2 teaspoon Worcestershire Sauce
  • 1/4 cup Finely Grated Parmesan Cheese
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Kosher Salt (or to taste)
  • 1-3 Tablespoons Water or Milk (optional, for thinning)

Instructions:

  1. Prepare Aromatics: Peel and finely mince or press the garlic cloves. Measure all liquid ingredients (yogurt, lemon juice, oil, Dijon).
  2. Build the Base: In the mixing bowl, combine the Greek yogurt, lemon juice, olive oil, and Dijon mustard. Whisk until smooth and uniform.
  3. Introduce Umami: Add the anchovy paste, Worcestershire sauce, and freshly ground black pepper. Whisk vigorously until the anchovy paste is fully dispersed into the base.
  4. Fold in Cheese: Gently fold in the grated Parmesan cheese. Do not over-mix once the cheese is added to maintain its texture within the dressing.
  5. Adjust Consistency: Assess the thickness. If the dressing is too thick to pour, add 1 to 3 tablespoons of cold water or milk until the desired coatable consistency is achieved.
  6. Season and Taste: Stir in the kosher salt. Taste the dressing and adjust seasonings (more salt, pepper, or a dash more lemon for brightness) as needed.
  7. Chill for Flavor Integration: Transfer the dressing to an airtight container and refrigerate for a minimum of 30 minutes before serving to allow flavors to meld.