1/2 cup of garlic infused extra virgin olive oil
1/4 cup of finely grated parmesan cheese
kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon of juice from one lemon
4 anchovies (optional)
1 teaspoon of Worchester sauce (or Neapolitan Dark Balsamic Vinegar)
Directions:
Combine egg yolk, lemon juice, anchovies, Worchester sauce and a 1/4 cup of parmesan cheese in a blender jar or a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste with salt and pepper.
recipe from Veronica Foods