1 cup whole-egg mayonnaise
2 tsp dijon mustard
1 Tbsp lemon juice
1 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp finely chopped flat leaf parsley
Put all ingredients into a medium bowl and whisk until combined. Season with salt and pepper.
To make it a Caesar dressing, omit the parsley and add 40g finely grated parmesan, finely grated ½ clove garlic, 2 very finely chopped anchovy fillets, finely grated zest, ½ lemon and 2 Tbsp water. Mix until well combined. Season with salt and pepper.
This dressing can be stored in the fridge for up to 3 days in an airtight jar or container.