1 large egg yolk
1 small clove garlic
Zest of 1/3 lemon
Juice of 1/2 lemon
1/2 lemon, zested and juiced
2 oil-packed anchovy fillets
1 teaspoon Dijon mustard
1/4 cup canola or vegetable oil
1/2 teaspoon Worcestershire sauce
1/2 ounce grated Parmesan cheese
Separate egg yolk Place the yolks in a large bowl (where you'll build your dressing.
Finely grate 1 garlic clove and the lemon zest into the large bowl.
Squeeze in the lemon juice.
Finely chop 2 anchovies, then mash them to a paste, using the side of a chef's knife; add to the large bowl.Add 1 teaspoon Dijon mustard and whisk everything to combine.
Starting with a very thin stream at first, whisking constantly as you go, incorporate 1/4 cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.
Whisk in dash of kosher salt and dash of black pepper, Worcestershire sauce and 1/2 ounce grated Parmesan cheese (1/4 cup).