1 can of anchovies, packed in oil2 garlic cloves
4 egg yolks
3 Tablespoons lemon juice
1 teaspoon Worcestershire sauce
1-1/2 teaspoon Dijon mustard
4 Tablespoons olive oil
1 cup vegetable oil
6 Tablespoons finely grated Parmesan
Whisk the egg yolks to break them up. Continue whisking until lemony color.
Chop the anchovies and garlic together with a pinch of kosher salt. Use side of knife to mash into paste and then whisk into the egg yolks along with the lemon juice, Worcestershire sauce and mustard.
While whisking the mixture, gradually add the olive oil, drop by drop. Then, slowly whisk in the vegetable oil until dressing is thick and glossy. Whisk in the Parmesan. Season with salt, ground pepper and more lemon juice, if needed.