Ingredients:

  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 4 anchovy fillets, finely chopped (or 1 tablespoon anchovy paste)
  • 1 large egg yolk (or 1 tablespoon mayonnaise for an egg-free version)
  • 1 cup extra-virgin olive oil
  • 1/2 cup freshly grated Parmesan cheese
  • Juice of 1 lemon (about 3 tablespoons)
  • Salt and black pepper, to taste

Instructions:

  1. Gather all ingredients on the counter.
  2. In a mixing bowl, combine the minced garlic, Dijon mustard, Worcestershire sauce, and finely chopped anchovies.
  3. Stir in the egg yolk (or mayonnaise) until smooth.
  4. Gradually whisk in the extra-virgin olive oil until emulsified and creamy.
  5. Mix in the grated Parmesan cheese and lemon juice. Stir until combined.
  6. Taste and season with salt and black pepper as desired.
  7. Transfer dressing to an airtight container. Refrigerate until ready to use.