Gather and Measure: Start by getting all your ingredients ready. Measure out the oils, vinegar, and water. Grate your Parmesan cheese, juice the lemon, and measure all your dry spices, herbs, salt, and pepper into a small bowl. This prep makes the process smooth and quick.

Combine Liquid Ingredients: Pour the extra virgin olive oil, white wine vinegar, water, mayonnaise, and fresh lemon juice into a medium-sized mixing bowl or a large glass jar (a 500ml jam jar works perfectly).

Add the Flavourings: Add the caster sugar, dried oregano, basil, garlic powder, onion powder, salt, and black pepper to the liquid ingredients.

Emulsify the Dressing: This is the most crucial step for a creamy texture. If using a jar, seal the lid tightly and shake vigorously for 30-45 seconds. You'll see the oil and vinegar combine into a beautiful, creamy emulsion. If using a bowl, whisk briskly for about 1 minute until everything is well combined and slightly thickened. According to food science experts at Serious Eats, this process suspends the oil droplets within the vinegar, creating a stable sauce.

Stir in the Parmesan: Once the dressing is emulsified, add the freshly grated Parmesan cheese. Stir or shake again for another 10-15 seconds just to combine. The cheese won't fully dissolve, leaving lovely little specks throughout the sauce.

Taste and Adjust: Dip a piece of lettuce or a spoon into the dressing to taste it. You may want to add a pinch more salt to enhance the flavours, a little more sugar to balance the tang, or a squeeze more lemon for brightness. Adjust it to your personal preference.

Chill and Serve: For the best flavour, cover the dressing and let it chill in the refrigerator for at least 30 minutes. This gives the dried herbs time to rehydrate and the flavours a chance to meld together. Before serving, give it another quick shake as it may separate slightly upon standing.