Best of all, this dressing keeps for weeks and weeks in the fridge in a covered container (if it's even around that long).
1 cup mayonnaise 1/4 cup egg substitute (I use this instead of a raw egg) 1/4 cup grated parmesan cheese 2 tablespoons water 2 tablespoons olive oil 1 1/2 tablespoons lemon juice 1 tablespoon anchovy paste 2 cloves garlic, pressed 2 teaspoons sugar 1/2 teaspoon coarse ground pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley flakes, crushed fine
1. Combine all ingredients in a medium bowl. Use an electric mixer to beat ingredients for about 1 minute. 2. Cover bowl and chill for several hours so that flavors can develop