1 egg
1 egg yolk
dash tobasco
dash worchestershire
1/2 tbsp dried mustard
3 cloves minced garlic
1/2 cup lemon juice
1 1/4 cups olive oil
1/2 cup parmesan cheese
1 50 g tin anchovies
capers (if desired)
In blender: Blend eggs, worchestershire sauce, tobasco sauce, garlic & dried mustard. Slowly add lemon juice. Drizzle in olive oil, then add anchovies and cheese.
This recipe makes two cups, enough to share with friends. (they'll love you for it!) As the recipe contains eggs, it has a short shelf life, 3 days max.
ENJOY!
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