Ingredients:

  • 1 large Egg Yolk (room temperature)
  • 2 medium cloves Garlic (finely minced or grated)
  • 3-4 oil-packed Anchovy Fillets (drained and mashed)
  • 1 tsp Dijon Mustard (room temperature)
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Coarse Sea Salt
  • 1/4 tsp Cracked Black Pepper
  • 2 Tbsp Fresh Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Finely Grated Parmesan
  • 1-2 Tbsp Warm Water (optional, for thinning)

Instructions:

  1. Mash the Umami: In your mixing bowl or blender cup, combine the garlic, mashed anchovy fillets, Dijon mustard, Worcestershire sauce, salt, and pepper.
  2. Form a Base: Vigorously mash and stir these ingredients until they form a smooth, uniform paste. Whisk in the egg yolk and the lemon juice until the mixture is pale yellow and slightly aerated.
  3. Slow Introduction of Oil: Begin adding the olive oil drop by drop—or in a very thin, slow stream—while whisking vigorously and constantly (or blending on low speed). The mixture should begin to thicken noticeably almost immediately.
  4. Full Emulsion: Once roughly one-third of the oil is incorporated and the dressing looks creamy and stable, increase the oil stream to a slow, steady trickle. Continue until all the oil is incorporated and the dressing is thick, creamy, and opaque.
  5. Incorporate Cheese: Gently fold in the finely grated Parmesan cheese using a spatula.
  6. Adjust Consistency: If the dressing is too thick, stir in warm water, 1 tablespoon at a time, until the desired consistency is reached.
  7. Final Seasoning: Taste the dressing and add more salt, pepper, or lemon juice as needed to balance the richness.
  8. Chill: Cover the dressing and chill in the refrigerator for at least 30 minutes to allow the flavours to marry before serving.