3/4 qt whole peeled garlic cloves
1qt lemon juice (does not need to be fresh)
1 gallon mayo
2/3c. black pepper
2/3c. dijon mustard
2 c. Worcestershire sauce
1 c. water (optional)
- Puree anchovy paste, garlic & 1 c. of lemon juice together.
- Add all remaining ingredients (except water) & mix together.
- Add water slowly...if necessary to obtain the consistency you want.