50 g Parmesan cheese, cut into pieces (3 cm), to taste
1 garlic clove
80 g grapeseed oil
50 g mayonnaise
20 g lemon juice
2 tsp Dijon mustard
Place Parmesan into mixing bowl and grate 10 sec/speed 9. Transfer into a bowl and set aside.
Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Place a jug onto mixing bowl lid, weigh grapeseed oil into it and set jug aside. Insert butterfly whisk. Add mayonnaise, lemon juice, Dijon mustard and reserved grated Parmesan and whisk 1 min/speed 4.
With butterfly whisk still in place, mix speed 4 slowly pouring reserved oil onto mixing bowl lid, letting it drizzle into mixing bowl to emulsify. Take care not to add oil too quickly, as this may cause the dressing to split. Remove butterfly whisk