Created on 6/8/2023
Ingredients
- 1 large egg yolk
- 3 cloves fresh garlic, smashed and finely chopped
- 2 anchovies
- 1 1/2 teaspoon Dijon mustard
- 1/2 lemon zested
- 1/2 lemon juiced (reserve the second half of the lemon)
- 1/3 cup quality olive oil
- 1/3 cup avocado oil
- 1 cup Parmigiano Reggiano, freshly grated with a microplane
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon freshly ground pepper, plus more to taste
- Kosher salt
Instructions:
Step One: In a mortar and pestle, add anchovies, smashed garlic, and a pinch of kosher salt. Pound the mixture to break up the garlic a bit, then grind until a paste forms. Scrape the sides to form the mixture then add 1 teaspoon of lemon juice (from the reserved lemon) this will help cut the sharpness of the garlic. Set aside for five minutes
Step Two: Transfer anchovy paste to a medium-sized bowl. Add the egg yolk, lemon zest, juice of 1/2 lemon, dijon mustard, and a generous pinch of salt. Whisk together
Step Three: Combine avocado oil and olive oil in a measuring cup. While whisking, slowly add oil until it is fully emulsified. Do not stop whisking as you add the oil. Once fully emulsified, add freshly grated Parmigiano Reggiano, black pepper, and Worcestershire sauce. Whisk to combine and adjust seasoning with salt and pepper