Ingredients

1 egg yolk
1 tin anchovy fillets (≈2 oz), drained and mashed
2 small garlic cloves, very finely minced
2 tbsp fresh lemon juice
1 tsp Dijon
½ cup Hellmann’s
¼–⅓ cup extra-virgin olive oil (to thin)
¾–1 cup finely grated Parmigiano-Reggiano
Fresh black pepper
Salt only if needed

Method

Whisk yolk, anchovy paste, garlic, lemon, and Dijon smooth.
Whisk in Hellmann’s until uniform.
Drizzle in olive oil to desired consistency.
Fold in Parmesan and pepper. Rest 5 minutes, adjust lemon/salt.

Yield

~1–1¼ cups
8–10 servings (2 tbsp each)