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In a large cup big enough for an immersion blender, combine three egg yolks with a cup of avocado oil.
Add two cloves of minced garlic to the mixture.
Add capers and anchovies into the cup.
Add in Dijon mustard, lemon juice, red wine vinegar, Worcestershire sauce, and a few dashes of Tabasco.
Season the mixture with a pinch of salt and stir in the chopped Italian parsley.
Using a small immersion blender, blend the ingredients together, starting from the bottom for a few seconds and gradually moving up.
Transfer the dressing to a mason jar and store it in the refrigerator.