1 extra-large egg yolk, room temperature
2 tsp Dijon mustard
2 large garlic cloves, chopped
6–8 anchovy fillets
1/2 cup lemon juice (about 3 lemons)
2 tsp kosher salt
1/2 tsp black pepper
1 1/2 cups mild olive oil
1/2 cup freshly grated Parmesan cheese

Instructions:

1. Place yolk, mustard, garlic, anchovies, lemon juice, salt, and pepper in a food processor. Blend until smooth.
2. With machine running, slowly pour in olive oil until thick.
3. Add Parmesan, pulse 3 times.

Enjoy!