Place the egg
yolk, mustard, anchovies
, garlic, vinegar, lemon juice, and a dash
of Worcestershire sauce
in a blender
. Blend until pureed. With the motor running, add the olive oil
in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese
and blend on low speed to incorporate. Makes about 1 1/2 cups.