Backstabbing delicious flavor!
- 3 oil-packed anchovy fillets, chopped
- 1 large garlic clove, chopped
- 3⁄4 tsp. (or more) kosher salt
- 1 large egg yolk
- 2 tbsp. fresh lemon juice
- 3⁄4 tsp. Dijon mustard
- 1⁄4 cup plus 2 tbsp. olive oil
- 3 tbsp. Parmesan, finely grated
Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)
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 whisking, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise.
Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.
Add anchovy mixture and Parmesan and whisk until smooth.
Taste and adjust seasoning with salt, if needed.