6 Tablespoons grated parmesan cheese
¼ cup lemon juice
2 cloves garlic, minced
3 anchovy fillets, minced
1 Tablespoon Dijon mustard
1 pasteurized egg yolk
1 teaspoon Worcestershire sauce
¾ cup extra virgin olive oil
1. In a bowl, combine cheese, lemon juice, garlic, anchovy, mustard, egg yolk, and Worcestershire sauce.
2. Drizzle in the oil while whisking constantly. Store in the refrigerator until needed. Use within 3 days of preparation.
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