1: Place the anchovy fillets, the egg yolks, garlic, Dijon mustard and white wine vinegar in a food processor and blend together.

2: With the motor running, slowly add the vegetable oil until it emulsifies and thickens.

3: Add the Parmesan and lemon juice and season with cayenne.

4: Taste to see if it needs any salt – it probably won’t because of the saltiness of the anchovies and the Parmesan.

5: Transfer the dressing to a bowl, cover and store in the fridge until needed. This will keep for up to a week.