Under 30 Minutes
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 4 teaspoons fresh lemon juice
- 2 minced anchovy fillets
- 1/4 cup grated Parmesan
- 1 cup vegetable oil
- Coarse salt and ground pepper
In a food processor, place egg yolks. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
Add mustard, anchovies, Parmesan, and lemon juice. Pulse ingredients until well combined.
With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
Store in an airtight container in the refrigerator, up to 1 week.