Ingredients
- 2 cloves garlic minced
- 1 egg yolk (pasteurized)
- Juice from 1 large lemon (~3-4 tbsp)
- 3-6 anchovies or ~1.5-3 tsp of anchovy paste (to taste)
- 1 tbsp dijon mustard (or try russian mustard for an extra flavour kick. I’ve even used horseradish mustard and really enjoyed it)
- 1/3 cup of vegetable oil
- 1/4 cup olive oil (I like EVOO)
- 1/2 tsp of salt
- 1 1/2 tsp of black pepper
- 1/3 to 1/4 cup finely shredded parmesan cheese (optional; exclude for a dairy free alternative)
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