Step 1

Blend the base ingredients. Add the anchovy filets, garlic, egg yolks, Parmesan, lemon juice, Dijon, sea salt and black pepper to a blender.  Purée for 5 seconds, or until combined.

Step 2

Add olive oil. While the blender is still running, remove the small cap from the blender lid and gradually stream in the olive oil until the dressing is completely smooth.

Step 3

Adjust seasonings/consistency. Add a few tablespoons of water, as needed, until the dressing achieves your desired consistency.  (I prefer mine to be about the consistency of heavy cream.)  Then taste and add extra salt and/or black pepper, if needed.

Step 4

Serve. Serve the dressing immediately, or refrigerate for up to 8 hours.  (If using raw eggs in this dressing, it should be consumed the same day it is made.)