Ingredients
Directions
- 1
Mince the anchovy fillets and lemon zest together to form a paste. Set aside.
- 2
Combine the lemon juice, grated garlic, Worcestershire sauce, fish sauce, Dijon mustard, and egg yolks. Whisk to combine.
- 3
While whisking continuously, slowly pour in the olive oil until the dressing has emulsified and reached a smooth, creamy consistency.
- 4
Add the anchovy-lemon zest paste and freshly grated Parmesan cheese. Whisk until well combined.
- 5
Season with salt and freshly ground black pepper. Taste and adjust the seasoning to your preference.
- 6
For the best flavor, let the dressing sit in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together
