3/4 c
sous vide: 135ºF
Ingredients
- 1 egg yolk
- 1 tbsp freshly squeezed lemon juice
- 6 oil-packed anchovy fillets
- 1 tsp Worcestershire sauce
- 1 medium garlic clove minced
- 1/2 oz Parmesan cheese finely grated
- 1/3 c canola oil
- 1/4 c extra virgin olive oil
- 1 kosher salt
- 1 freshly ground black pepper
Instructions
1
In a narrow container just fitting the immersion blender head, combine egg yolk, lemon juice, anchovies, Worcestershire sauce, garlic, and Parmesan cheese.
2
With immersion blender running, slowly drizzle in the canola oil to form a smooth emulsion. Transfer mixture to a medium bowl.
3
Whisking constantly, slowly drizzle in the olive oil. Season generously with salt and pepper.