Ingredients:

  • 2 large egg yolks (or 2 tablespoons mayonnaise for a raw egg substitute)
  • 2 tablespoons fresh lemon juice (about 1 large lemon)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 4 anchovy fillets, minced (or 1 teaspoon anchovy paste)
  • ½ cup (120 ml) extra-virgin olive oil
  • ¼ cup (25 g) grated Parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • A few dashes of Worcestershire sauce (optional)

Instructions:

  1. Prepare Ingredients: Gather and measure all ingredients.
  2. Combine Base Ingredients: In a mixing bowl, whisk together egg yolks, lemon juice, Dijon mustard, and minced garlic.
  3. Add Anchovies: Stir in the minced anchovy fillets or anchovy paste until well combined.
  4. Emulsify: While whisking vigorously, slowly drizzle in the olive oil until the mixture thickens and emulsifies.
  5. Incorporate Cheese: Fold in the grated Parmesan cheese and adjust seasoning with salt and pepper.
  6. Taste and Adjust: Taste the dressing, adding Worcestershire sauce if using, and adjust lemon juice or salt as needed.
  7. Store and Chill: Transfer the dressing to an airtight container and refrigerate for at least 30 minutes before serving for the flavors to meld.