1 egg yolk
1 tablespoon fresh lime juice
2 tablespoons white wine vinegar
Dash of Worcestershire
1 tablespoon Dijon mustard
2 tablespoons anchovy paste or mashed anchovies
1½ teaspoons to 1 tablespoon chopped garlic
1 cup virgin olive oil
Salt and freshly ground black pepper, to taste 1 tablespoon freshly grated Parmesan cheese
In a small bowl, whisk together egg yolk, lime juice, vinegar, Worcestershire, mustard, anchovy and garlic.
Slowly whisk in olive oil until emulsified. (Alternatively, combine all ingredients except oil in a blender and purée.
While motor is running, slowly pour olive oil through cap in a thin, steady stream.
Season with salt, pepper and Parmesan.)