Ingredients:

  • 1 large clove garlic, minced (about 1 teaspoon)
  • 2-3 anchovy fillets, packed in oil, drained and finely minced (or 1 teaspoon anchovy paste)
  • 1 large egg yolk (pasteurized is recommended)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • 1/4 cup grated Parmesan cheese, finely grated
  • 1/2 cup neutral-flavored oil (such as canola, vegetable, or light olive oil)
  • 2 tablespoons extra virgin olive oil
  • Freshly ground black pepper, to taste
  • Pinch of sea salt, to taste

Instructions:

  1. Prepare Ingredients: Mince garlic and anchovies (if using fillets). Measure out all ingredients.
  2. Combine Base Ingredients: In a mixing bowl, combine the minced garlic, minced anchovies (or anchovy paste), egg yolk, lemon juice, Dijon mustard, and Worcestershire sauce.
  3. Whisk to Emulsify: Whisk the mixture until well combined.
  4. Slowly Drizzle in Oil: Very, very slowly drizzle in the neutral-flavored oil while whisking constantly. This is crucial for creating a stable emulsion. The mixture should thicken as you add the oil. Then slowly drizzle in the olive oil.
  5. Incorporate Parmesan and Season: Stir in the grated Parmesan cheese. Season with freshly ground black pepper and salt to taste.
  6. Taste and Adjust: Taste the dressing and adjust seasoning as needed. Add more lemon juice for tanginess, Parmesan for saltiness, or pepper for heat.
  7. Chill (Optional): For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.