Anchovy and Mustard Dressing

I use this versatile dressing on salads, with pork and lamb and as a dipping sauce with fresh vegetable crudités. Feel free to add more anchovies if you want a strong anchovy flavour.

1 cup good-quality mayonnaise (I used Best Foods)

6 anchovy fillets (I used Ortiz)

2 cloves garlic, crushed

2 teaspoons

Worcestershire sauce

1 teaspoon Dijon mustard

2 tablespoons each lemon juice, olive oil and water

Place all the dressing ingredients, except the water, in a food processor and blend until smooth, or use a stick blender. Add the water and process again. Store in an airtight container in the fridge for up to 4 days. MAKES ABOUT 1¼ CUPS