• In a medium-sized mixing bowl, whisk together the egg yolks, lemon juice, garlic, and dijon mustard until well combined.
  2 large egg yolks, 2 tablespoons fresh lemon juice, 2 cloves garlic, 1 teaspoon dijon mustard
• Combine the canola oil and olive oil in a cup or bowl, preferably one with a pour spout. Place the mixing bowl on a damp kitchen towel to prevent it from sliding around. While whisking continuously, slowly drizzle the oil into the egg yolk mixture until the dressing is fully emulsified.
  ½ cup canola oil, ¼ cup extra virgin olive oil
• Add the parmesan cheese, kosher salt, and ground black pepper to the dressing and stir to combine. Taste for seasoning and adjust as needed.
  ¼ cup parmesan cheese, ½ teaspoon kosher salt, ½ teaspoon black pepper
• Use the dressing immediately or cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.

Food Processor Instructions

• Add the egg yolks, lemon juice, garlic, and dijon mustard to the bowl of a food processor and pulse until well combined.
• With the food processor running continuously on low speed, slowly drizzle in the canola oil and olive oil until the mixture is smooth and emulsified.
• Add the parmesan cheese, kosher salt, and black pepper. Pulse a few more times until everything is mixed together.