- (2-ounce) can oil-packed anchovy fillets, drained.
- 2 cloves. garlic, coarsely chopped.
- 2 large egg yolks.
- 1 teaspoon. Dijon mustard.
- 2 tablespoons. lemon juice.
- 2 tablespoons. olive oil.
- 1/2 cup. vegetable oil.
- 2 tablespoons. finely grated Parmesan cheese.
“Rev” the bottle by tilting forward at a 30-degree angle across a firm, dry surface until smooth.