• Step 1: In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, minced anchovies (or anchovy paste), and minced garlic until well combined.
• Step 2: Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Continue whisking until the mixture is thick and creamy.
• Step 3: Stir in the grated Parmesan cheese, salt, and black pepper, and mix until fully incorporated.
• Step 4: Taste the dressing and adjust seasoning as needed, adding more lemon juice for tanginess or Parmesan for a richer flavor.
• Step 5: Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld before serving.