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Its best not to freeze the dressing because the texture will change dramatically

Ingredients 4 cloves garlic 1/4 teaspoon salt 46 anchovy filets in olive oil or anchovy paste (see notes) 2 egg yolks *see notes 1 teaspoon lemon zest 2 tablespoons lemon juice, more to taste 2 teaspoons Dijon Mustard 1/4 teaspoon Worcestershire sauce, more to taste 1/4 teaspoon pepper 1/2 cup mild olive oil Instructions Smash together garlic and salt until broken down and juicy

This shows respect for the process and gives you a professional edge

The flowy mini dress This was my gateway into short dresses

- try-on this dress via showroom bridal appointments only

And while the words stuffing and dressing are used interchangeably, there's more to it than you might think