Grab a medium bowl and a whisk. Place a damp towel under the bowl so it doesn’t slide.
Add egg yolk, Dijon, Worcestershire, garlic, lemon juice, and zest.
Whisk until smooth and slightly thick, about 30 seconds.
Begin with a slow drizzle of neutral oil while whisking constantly. Think thread-thin stream.
After the first 2 tablespoons go in and the mixture looks creamy, continue adding the rest in a steady drizzle.
Whisk in the extra-virgin olive oil last for flavor.
Whisk in Parmesan until the dressing turns glossy and thick.
Season with salt, pepper, and the optional sugar or honey.
Taste and adjust: add a squeeze of lemon for brightness or a pinch of salt if it tastes flat.
Add egg yolk, Dijon, Worcestershire, garlic, lemon juice, zest, and Parmesan to a blender or jar for an immersion blender.
Blend, then slowly stream in neutral oil, followed by extra-virgin olive oil.
Season with salt, pepper, and sweetener to taste.
