3 anchovy fillets (oil packed), chopped
1 large garlic clove, chopped
3/4 tsp. kosher salt
1 large egg yolk
2 tbsp. fresh lemon juice
3/4 tsp. Dijon mustard
1/4 c. plus 2 tbsp. oil
3 tbsp. Parmesan cheese, finely grated

1. Mound anchovies, garlic and salt on a cutting board. Mash and chop until well combined, then continue working mixture, until it forms a smooth paste.

2. Whisk egg yolk, lemon juice and mustard in a medium bowl. Put into a pan lined with a towel (for stability). While you whisk, slowly add oil drop by drop and then in a slow stream until mixture looks slightly thickened and glossy (should look like mayonnaise). Add a dash of water until dressing is the consistency of heavy cream.

3. Add anchovy mixture and Parmesan cheese and whisk until smooth.

Submitted by: M. Reid