10 minutes
A rich and creamy dressing that brings together the classic flavors of egg yolks, Dijon mustard, garlic, anchovies, lemon juice, Parmesan cheese, and olive oil.
Extra-Large Egg Yolks
each
tablespoons
Garlic, chopped
cloves
0 oz
Lemon Juice, freshly squeezed
tablespoons
teaspoons
teaspoons
0.25 fluid ounces
Italian Parmesan Cheese, freshly grated
0 oz
1. Combine Base Ingredients
Place the egg yolks, Dijon mustard, chopped garlic, and anchovy fillets into a mixing bowl. Add the freshly squeezed lemon juice, kosher salt, and freshly ground black pepper to the mixture and blend thoroughly until slightly thickened, indicating that the base of the dressing is ready.
2. Emulsify with Olive Oil
Slowly drizzle olive oil into the mixture while continuously whisking to allow the dressing to emulsify properly and achieve a creamy texture. Ensure that the oil blends seamlessly with the other ingredients.
3. Add Parmesan Cheese
Gently stir in the freshly grated Italian Parmesan cheese into the dressing until evenly distributed, adding depth and a rich, savory flavor.
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