1. in a small saucepan, add the garlic and cover with the oils. bring to a light simmer over medium heat then cook, reducing the heat as needed to maintain a simmer, until lightly golden, about 15 minutes. 2. Remove from the heat and stir in the lemon zest and anchovies, then let cool completely. 3. Transfer the cooled mixture to a mason jar or quart container with the lemon juice, parm, worcestershire, and egg yolk. using an immersion blender, purée until a thick dressing forms. 4. Season with salt and pepper, then use immediately or store in an airtight container in the refrigerator for up to 5 days.