Ingredients:

  • 2 large egg yolks (or 1/4 cup mayonnaise for an eggless version)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic, minced
  • 4 anchovy fillets, mashed (or 1 teaspoon anchovy paste)
  • 1 cup extra virgin olive oil (240 ml)
  • 1/2 cup freshly grated Parmesan cheese (50 g)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. In a mixing bowl, whisk together the egg yolks, Dijon mustard, red wine vinegar, lemon juice, and minced garlic.
  2. Add the mashed anchovies and stir until fully combined.
  3. Slowly drizzle in the olive oil while whisking continuously (or blend with an immersion blender) until the dressing is creamy and emulsified.
  4. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes to let the flavors meld. Serve over salad or use as a dip.