Ingredients:

  • medium cloves garlic, finely minced or grated
  • teaspoon Dijon Mustard
  • teaspoon Worcestershire Sauce (Ensure label confirms no anchovies, or substitute with soy sauce/tamari)
  • /4 teaspoon Salt, or to taste
  • /2 teaspoon Freshly Ground Black Pepper
  • Large Egg Yolk, room temperature
  • tablespoons Fresh Lemon Juice
  • /2 cup (50g) Parmesan Cheese, finely grated
  • /4 cup Neutral Oil (Grapeseed or Sunflower)
  • /4 cup Extra Virgin Olive Oil

Instructions:

  1. Macerate the Garlic: In a medium mixing bowl, combine the minced garlic, salt, and a small squeeze of lemon juice. Let this sit for 5 minutes to mellow the raw garlic bite.
  2. Create the Base Paste: Add the room temperature egg yolk, Dijon mustard, Worcestershire sauce (or substitute), and pepper to the bowl. Whisk vigorously until the mixture lightens slightly in colour and is well combined.
  3. Incorporate Cheese: Whisk in the grated Parmesan cheese until evenly distributed throughout the base mixture.
  4. Begin Emulsification: Start adding the neutral oil very slowly—literally drip by drip initially—while continuously whisking. This patience is crucial for forming a stable emulsion.
  5. Stream the Oil: Once the mixture thickens and turns opaque, gradually increase the oil flow to a thin, steady stream, alternating between the neutral oil and the olive oil until all the oil is incorporated.
  6. Adjust Consistency and Flavour: Whisk in the remaining fresh lemon juice. This thins the dressing slightly to a pourable consistency. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
  7. Rest and Serve: Cover the dressing and chill in the refrigerator for at least 30 minutes before tossing with salad or serving to allow the flavours to meld properly.