Pound the garlic and anchovies

• Place the garlic and anchovies in a mortar and pound into the finest paste possible.

Mix the base

• Add the Dijon mustard, the lemon juice and the egg yolk to the paste.
• Whisk everything together until smooth.

Emulsify with the olive oil

• Drizzle the olive oil in very slowly while whisking constantly, until the dressing is thick and emulsified.

Finish with Parmesan

• Whisk in the grated Parmesan until fully incorporated.
• Taste and adjust, then serve.