Ingredients
6 anchovy fillets packed in oil
1 garlic clove
Kosher salt, pinch
2 large egg yolks
2 T fresh lemon juice
3/4 tsp Dijon mustard
2 T olive oil
1/2 cup vegetable oil
3 T finely grated Parmesan
Preparation
Chop together the anchovies, garlic, and a pinch of kosher salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, lemon juice and mustard. Adding drop by drop to start, gradually whisk in olive oil then vegetable oil; whisk utnil dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice if desired. Can be made one day ahead.
