Separate the yolk from 1 large egg and place the yolk in the bottom of a cup or jar that just fits the head of an immersion blender.

Juice 1 whole lemon and add 1 tablespoon (15 ml) of juice to the egg yolk.

Add 4 oil-packed anchovy fillets to the egg yolk.

Add 1 teaspoon (5 ml) of Worcestershire sauce to the egg yolk.

Peel and mince 2 medium cloves of garlic and add to the egg yolk.

Finely grate 1/2 ounce of Parmesan cheese (15 g, about 1/4 cup after grating) and add to the egg yolk.

Set aside 1/3 cup (80 ml) of canola oil.

Set aside 1/4 cup (60 ml) of extra-virgin olive oil.

Blend the egg yolk with an immersion blender.

With the blender running, slowly drizzle in canola oil until a smooth emulsion forms.

Transfer mixture to a medium bowl.

Whisking constantly, slowly drizzle 1/4 cup extra-virgin olive oil.

Season to taste generously with salt and pepper.