Ingredients:

  • 1 large egg yolk
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 cup grated Parmesan cheese, finely grated
  • 1/4 cup mayonnaise
  • 1/4 cup olive oil, extra virgin
  • 2 tablespoons water
  • 1/4 teaspoon black pepper, freshly ground
  • Pinch of salt

Instructions:

  1. Gently heat water in a small saucepan. Once simmering, reduce heat and carefully place the egg yolk in a heatproof bowl. Pour hot water over the yolk, ensuring it's fully submerged for 60 seconds. Remove yolk and pat dry. This is optional but recommended for food safety.
  2. In a medium bowl, whisk together the pasteurized egg yolk, lemon juice, Dijon mustard, minced garlic, and Worcestershire sauce.
  3. Whisk in the mayonnaise until smooth and well combined.
  4. Gradually drizzle in the olive oil while constantly whisking. This is crucial for creating a stable emulsion. If the mixture starts to look curdled, stop adding oil and whisk vigorously until it comes back together.
  5. Whisk in the grated Parmesan cheese and water until fully incorporated. The water helps to thin the dressing to the desired consistency.
  6. Season with freshly ground black pepper and salt to taste. Remember, Parmesan is salty, so go easy on the salt initially.
  7. For best flavour, cover and refrigerate for at least 30 minutes to allow the flavours to meld.