Ingredients:

  • 2 cloves garlic, minced (approx. 6g)
  • 2 ounces anchovy fillets, packed in oil, drained (57g)
  • 2 large egg yolks (approx. 30g)
  • 2 tablespoons Dijon mustard (30ml)
  • 2 tablespoons fresh lemon juice (30ml)
  • 1/2 teaspoon Worcestershire sauce (2.5ml)
  • 1/2 cup extra virgin olive oil (120ml)
  • 1/4 cup grated Parmesan cheese (25g)
  • Freshly ground black pepper, to taste
  • Salt, to taste (optional)

Instructions:

  1. Mince the garlic cloves and finely chop the anchovy fillets.
  2. In a medium bowl, whisk together the egg yolks, Dijon mustard, lemon juice, and Worcestershire sauce until well combined.
  3. Gradually drizzle in the olive oil while whisking constantly (or with immersion blender) to create a smooth, emulsified dressing. The mixture should thicken as the oil is incorporated.
  4. Stir in the minced garlic, chopped anchovies, and grated Parmesan cheese.
  5. Season with freshly ground black pepper to taste. Taste and add salt only if needed (anchovies and Parmesan are salty).
  6. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.