- Blend up the egg yolk and everything else but the Parmesan and the oil with the stick blender, then stream in 3/4 cup extra virgin . It should thicken up into a creamy consistency, which is SO FUN to watch! Stir in the Parmesan cheese at the end. I’ve failed at this twice; the dressing was still tasty, just more like an Italian consistency. The trick is to have room temperature ingredients.
UPDATE: If you have a failed batch, whisk up a new egg yolk and pour in the entire failed batch slowly as if it was the oil. That should thicken it up nicely! (Room temperature helps too.)