Ingredients
3 pasteurized large egg yolks2 garlic cloves2 tablespoons anchovy paste2 tablespoons lemon juice2 tablespoons red wine vinegar1 tablespoon Dijon mustard1 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon pepper dash hot pepper sauce1/2 cup olive oil1/4 cup grated Parmesan cheese
Preparation
In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add oil in a steady stream. Stir in Parmesan cheese. Chill until serving.
