Yield: about 1/2 cup
Ingredients:
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- ¾ teaspoon Dijon mustard
- ¼ cup plus 2 tablespoons vegetable or olive oil
- 3 oil-packed anchovy fillets, chopped (traditional and delicious with them, but you can omit if needed)
- 1 large garlic clove, grated or pressed
- ¾ teaspoon (or more) kosher salt
- 3 tablespoons Parmesan, grated
Method:
Whisk egg yolk, lemon juice, and mustard in a medium bowl.
Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water (if needed) and whisk, adjusting with more water (if needed), until dressing is the consistency of heavy cream.
Add anchovies, garlic, salt, and Parmesan and whisk until smooth.
Taste and adjust seasoning with salt, if needed.
Happiness & Hominy 