• 1/2 cup garlic infused extra-virgin olive oil, divided
  • 1/4 cup finely grated parmesan cheese
  • Kosher salt and freshly ground black pepper
  • 1 egg yolk
  • 1 tablespoon juice from 1 lemon
  • 4 anchovies
  • 1 teaspoon Worcestershire sauce
  1. Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine.
  2. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms.
  3. Season to taste generously with salt and pepper.

Re-posted from the Veronica Foods blog.