Makes enough for about 4 salads.
- 1 tablespoon anchovy paste or 2 filets
- 2 small garlic cloves
- 2 large egg yolks
- 4 teaspoons fresh lemon juice (i.e., the juice from about 1 lemon)
- 1/3 cup finely grated Parmesan
- 1/2 cup olive oil
- Freshly ground black pepper
- Pinch of sea salt
- To a blender of food processor, add the anchovy paste, garlic clove, egg yolk, lemon juice, Parmesan cheese and a few rounds of freshly ground pepper.
- Turn the blender on and with it running, add the olive oil in a steady stream, until it’s emulsified and thickened.
- Salt to taste