Ingredients

• 1 (2-ounce) can oil-packed anchovy fillets
• 2 cloves garlic
• 3 large egg yolks
• 1 teaspoon Dijon mustard
• 1 medium lemon
• 2 tablespoons olive oil
• 1/2 cup vegetable oil
• 2 tablespoons finely grated Parmesan cheese
• Freshly ground black pepper

Equipment

• Chef's knife and cutting board
• Medium mixing bowl
• Whisk
• Measuring cups and spoons

1. Make an anchovy-garlic paste. Drain 1 (2-ounce) can oil-packed anchovy fillets. Mince the anchovies and 2 garlic cloves together until the mixture is mostly smooth and the garlic is almost paste-like, about 3 minutes.
2. Depiction of the instructions in Instructions step 1
3. Whisk the egg yolks. Place 3 large egg yolks in a medium bowl and whisk until smooth.
4. Depiction of the instructions in Instructions step 2
5. Add the mustard. Add 1 teaspoon Dijon mustard and whisk until combined.
6. Depiction of the instructions in Instructions step 3
7. Add the anchovy-garlic paste. Add the anchovy-garlic mixture and whisk until combined.
8. Depiction of the instructions in Instructions step 4
9. Whisk in the lemon juice. Juice 1 medium lemon until you have 2 tablespoons juice. While whisking, pour the lemon juice into the bowl and whisk until smooth.
10. Depiction of the instructions in Instructions step 5
11. Whisk in the olive oil. While whisking, slowly pour in 2 tablespoons olive oil to create a thick emulsion. Once all of the olive oil is added, whisk for another minute to thicken.
12. Depiction of the instructions in Instructions step 6
13. Finish with vegetable oil. While whisking continuously, slowly pour in 1/2 cup vegetable oil. Once all of the vegetable oil is added, whisk for another minute to thicken.
14. Depiction of the instructions in Instructions step 7
15. Season and serve. Add 2 tablespoons finely grated Parmesan cheese and whisk to combine. Taste and season with freshly ground black pepper as needed.
16. Depiction of the instructions in Instructions step 8