Ingredients:

  • 4 large anchovy fillets (in oil, drained)
  • 2 cloves fresh garlic (minced)
  • 1 large pasteurized egg yolk
  • 2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp Kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup neutral oil (Canola or Grapeseed)
  • 1/4 cup finely grated Parmigiano-Reggiano cheese

Instructions:

  1. Create the Umami Base: On a cutting board, mash the drained anchovy fillets and minced garlic together using the flat side of a chef's knife until a smooth, uniform paste forms.
  2. Combine Foundations: Transfer the paste to your mixing bowl or food processor bowl. Add the egg yolk, Dijon mustard, lemon juice, Worcestershire sauce, salt, and black pepper.
  3. Whip the Base: Whisk the foundation mixture vigorously (or pulse in the food processor) for 30–60 seconds until slightly lighter in colour and well combined.
  4. Begin the Oil Drizzle: If using a food processor, keep it running continuously. If whisking by hand, whisk constantly and quickly. Start adding the neutral oil one drop at a time for the first 1/4 cup. This slow addition is crucial to achieving a stable emulsion.
  5. Increase Flow: Once the mixture has thickened noticeably, increase the flow to a very slow, thin stream, continually incorporating the remaining neutral oil and then the olive oil, ensuring the emulsion remains smooth.
  6. Check Consistency: Stop adding oil when the mixture is thick, glossy, and holds its shape slightly on a spoon. Gently fold the finely grated Parmigiano-Reggiano cheese into the dressing using a spatula.
  7. Taste and Adjust: Taste the finished dressing. Adjust acidity (add more lemon juice) or saltiness as needed.
  8. Chill: Transfer the sauce to an airtight container and chill in the refrigerator for at least 15 minutes before serving to allow the flavours to marry.