Are you a fan of big flavours?
Then you *have* to try this recipe.
It’s so so good.
In fact I think I’m going to change my plans for dinner tonight so I can have more of this sauce.
It has it all, creamy mayonnaise, sweet and savoury umami from the Worcestershire sauce and again more umami from the parmesan. We’re talking layers of flavour with just three ingredients.
Trust me your taste buds will be having a party in your mouth.
- 50 g finely grated parmesan 1/2 cup
- 4 tablespoons mayonnaise
- 3 tablespoons Worcestershire sauce
- Mix mayonnaise, Worcestershire and parmesan in a jar or bowl. Taste and add salt if needed - it probably won't.
Variations & Substitutions
plan-B (pantry) – this is a pantry sauce!
dairy-free – use dairy-free ‘parmesan’ or just season the sauce with salt instead of the parmesan. A little finely chopped anchovy won’t go astray. Or some finely chopped sun dried tomatoes.
no Worcestershire sauce – it’s worth buying a bottle. Then you can also make this 15-minute goulash and this Best Ever Stroganoff. But you can substitute 1 tablespoon each soy sauce, balsamic vinegar and lemon juice – you’re welcome to throw in a few chopped anchovies if they float your boat.
egg-free / no mayo – use vegan mayonnaise. Also thinking the Worcestershire and Parmesan would be magic with sour cream.
Waste Avoidance Strategy
mayonnaise / Worcestershire sauce – unopened in pantry or once opened will keep for months in the fridge.
parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.
Problem Solving Guide
bland – more salt! More Parmesan.
Prepare Ahead
Yes! Just make as per the recipe. Leftovers will keep in the fridge for 3-4 weeks. The dressing will split if you freeze it.