Method

Chopping: Start by finely chopping the anchovies and garlic together in a food processor. Pulse it 20–30 times until everything is well minced.

Blending Eggs and Lemon: Add the eggs and half of the lemon juice to the mixture. Process on high speed for about 20 seconds, until it becomes smooth and well combined.

Emulsifying: With the food processor still running on high speed, slowly drizzle in the olive oil. Continue drizzling until the mixture reaches a thick and creamy consistency.

Adding Final Ingredients: Finally, add the parmesan cheese, remaining lemon juice, and sea salt. Process on low speed just until everything is combined.

Chilling: Chill in the refrigerator until you're ready to serve it.

Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.

Freeze: Not recommended, as the dressing may separate when thawed.