Place the mustard, salt, pepper, vinegar, garlic, anchovies and egg yolk in a food processor and blend to a smooth paste
1/3 tsp English mustard
2 anchovy fillets
1 1/4 tsp white wine vinegar
1/2 tsp garlic, finely chopped
1 egg yolk
1 pinch of salt
1 pinch of black pepper
2
Slowly pour in the oil, with the blade still running on a low speed, until the sauce starts to thicken and emulsify
120ml of vegetable oil
3
Next, add the lemon juice, Parmesan, Worcestershire sauce and Tabasco. If the mixture is too thick, add a little water. If your dressing splits you can add lemon juice to help bring it back together again