Ingredients:

  • 1 large egg yolk
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup grated Parmesan cheese, finely grated
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons vegetable oil
  • Salt and freshly ground black pepper to taste
  • Optional: 1-2 anchovy fillets, finely minced

Instructions:

  1. In a medium mixing bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, and Worcestershire sauce until combined.
  2. Whisk in the grated Parmesan cheese.
  3. Gradually drizzle in the olive oil very slowly while whisking constantly. This is crucial for a smooth emulsion. Continue drizzling slowly until the dressing begins to thicken.
  4. Slowly drizzle in the vegetable oil, whisking continuously until the dressing is fully emulsified and smooth.
  5. Season with salt and freshly ground black pepper to taste. Add minced anchovy (or anchovy paste) if using.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld (optional).