1 egg yolk (room temp)

1/2 clove garlic mashed to a puree

1 anchovy mashed

juice of 1/2 lemon

1/4 teaspoon/1ml worcestershire sauce

1/2 teaspoon/2ml dijon

1-2 dashes of tabasco sauce

1/4 cup/60ml olive oil

1/4 cup/45g grated parmigiana

Course ground pepper to taste

In a bowl add crushed garlic and anchovy, mash with a fork to combine.  Add egg yolk , lemon juice, worcestershire sauce, dijon, and tabasco.  Whisk to combine and the yolk gets thick.  Drizzle in oil while whisking and it get thick like mayo.  Add parmesan and pepper.  Add just enough to coat the lettuce leaves without “drowning” them.