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- 2 egg yolks
- 3 tablespoons cider or wine vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 tablespoon Dijon-style mustard
- 1/2 teaspoon anchovy paste or mashed anchovy
- 1/4 teaspoon Worcestershire sauce
- Dash Tabasco® or other hot sauce
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 3/4 cup good quality olive oil
- Place the egg yolks in the work bowl of a Cuisinart® MiniPrep. Pulse to chop, 5 times. Add the vinegar, cheese, mustard, anchovy paste, Worcestershire sauce, Tabasco®, salt, and pepper. Process to blend, 20 seconds. Add the oil and process until emulsified and creamy, 30 to 40 seconds. Place in a covered container and refrigerate until ready to serve. Keeps 5 days refrigerated.
