• (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.