Combine all the ingredients except the olive oil and Parmesan in a large bowl and whisk until incorporated. Keep whisking as you stream in the olive oil. If using, whisk in the Parmesan last. Store in an airtight container, like a glass jar, for up to one week. If you included Parmesan, you’ll need to store it in the refrigerator, but if you did not, storing it on your countertop in a temperature-controlled kitchen is fine. That’s what I do. No one got hurt.