Sam Hoffer, My Carolina Kitchen - serves 2 – 3, easily doubled or tripled
1 tablespoon good red wine vinegar or freshly squeezed lemon juice
3 tablespoons best quality extra virgin olive oil
3 to 4 drops of Worcestershire sauce, or more to taste
1 tablespoon good mayonnaise, preferably homemade or Hellman’s (please don’t use Miracle Whip, it’s too sweet)
¼ teaspoon Dijon mustard, or to taste
3 oil packed anchovy fillets, drained well & brought to room temperature if refrigerated (or more if you really like anchovies)
½ teaspoon pressed garlic, or more to taste
In a jar with a tight fitting lid, add vinegar and olive oil and shake well to combine. Add the Worcestershire sauce, mayonnaise and Dijon mustard and shake again to incorporate.
In a large salad bowl mash the anchovies with a fork until they form a paste, then add pressed garlic and mash once more with the fork to incorporate the garlic into the anchovies. Add the oil and vinegar mixture from the jar and, with a whisk, incorporate the olive oil mixture with the anchovies and garlic until you have a nice creamy vinaigrette. If you are not using right away, store the vinaigrette in the refrigerator in a jar with a tight fitting lid. Bring to room temperature when ready to use.