SERVES: 1½ cups (12 fl oz)
PREP TIME: 10 min
COOK TIME: 0 min
READY TIME: 10 min
CALORIES: 205 (per serving)
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INGREDIENTS
- ¾ cup (6 fl oz) whole-egg mayonnaise
- ½ cup (4 fl oz) sour cream
- 2 tablespoons wholegrain mustard
- 1⁄3 cup grated parmesan cheese
- Cracked black pepper
- 4 anchovies, chopped (optional)
INSTRUCTIONS
1 Combine all ingredients in a bowl and mix well.
2 Store in refrigertor for up to 1 week. Makes 1½ cups (12 fl oz).
NUTRITION FACTS
Calories: 205 Kcal
Fat: 20.7 g (31.9%)
Saturated: 2.7 g (13.6%)
Carbs: 0.9 g (0.3%)
Fiber: 0.1 g (0.3%)
Sugars: 0.2 g
Protein: 4.4 g (8.8%)
Sodium: 319 mg (13.3%)
TIPS
Storage: Leftover dressing can be stored in an airtight container in the fridge for up to 1 day. Let sit at room temperature for 10 minutes and whisk again before using.