Ingredients
2 large egg yolks
1 teaspoon Dijon mustard
2 anchovy fillets, minced
1/4 cup grated Parmesan
4 teaspoons fresh lemon juice
1 cup vegetable oil
Coarse salt and ground pepper
Preparation
Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Refrigerate in an airtight container, up to 1 week.
