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Mound 3 oil-packed anchovy fillets, chopped, 1 large garlic clove, chopped, and ¾ tsp. (or more) kosher salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms.
Whisk 1 large egg yolk, 2 Tbsp. fresh lemon juice, and ¾ tsp. Dijon mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan.
Adding drop by drop to start and whisking constantly, drizzle 2 Tbsp. vegetable oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy.
Continue to whisk, gradually adding remaining ¼ cup vegetable oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise.
Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream.
Add anchovy mixture and 3 Tbsp. Parmesan, finely grated, and whisk until smooth. Taste and adjust seasoning with kosher salt, if needed.