Place the egg into the beaker, then add the mustard, lemon juice, anchovies, Worcestershire sauce, garlic, cheese, salt, pepper, and lastly the oils. Let it settle for a few seconds to ensure the egg is at the bottom and the oils have risen to the top.
Place the immersion stick so it sits on the bottom of the beaker over the egg and turn it on keeping it in place. Once everything starts to blend you can slowly start to raise the immersion stick slightly. You will see everything start to blend and come together within seconds. Keep raising and lowering until all the oil is blended and you have a beautifully creamy mayonnaise. I find using the immersion stick immediately creates a thicker mayonnaise.
Using a whisk: (add a few minutes to prep time when using this method)
Mash the garlic with a pinch of salt to form a paste. Simply lay the side of the blade from your chef’s knife on each garlic clove and smash down to flatten the garlic with the heel of your palm. Sprinkle the garlic with a little kosher salt and chop it up. Scrape it back into a pile and continue to mash until you have a paste.
Smash the anchovies to form a paste..
In a bowl, combine the mashed garlic and anchovies with the lemon.
Whisk in the egg, mustard, and Worcestershire sauce.
Slowly drizzle in the oils while whisking until the dressing emulsifies.
Stir in the Parmesan cheese along with the salt and pepper. Because you already added some salt with mashing the garlic, taste before you add more.
Taste and adjust for seasoning.
Notes
Notes 1: The egg needs to be room temperature. To do this, simply place the egg in very warm water while you gather the remaining ingredients.Notes 2: I like to use Romano cheese because I prefer the sharper taste.Notes 3: If you want to use all olive oil or all neutral oil like avocado, by all means. Using all olive oil has a stronger flavor but it's very good. Avocado oil has a unique flavor as well. Basically, taste the oil and that's what the dressing will taste like.