5 cloves garlic, minced
5 tablespoons sharp French mustard
10 anchovies, rinsed and patted dry
2 egg yolk
1/2 cup white wine vinegar
1 1/2 cups extra-virgin olive oil
1 cup Parmesan cheese finely grated
Blend vinegar, anchovies, mustard and garlic.
Add yolk and blend for 5 - 10 seconds
While running, add olive oil gradually to the mixture.
Fold in parmesan cheese.
If using as salad dressing only use one egg yolk
