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Prep Notes (one per line)
Lemons - juice to yield 1/2 cup Eggs - separate yolks from whites Garlic - chop to yieled 2 tsp Parmesan cheese - grate — precision is optional right up until it absolutely is not.
Instructions
Place the 2 egg yolks, Dijon mustard, garlic, anchovies, 1/2 cup lemon juice, 2 tsp salt, 1/2 tsp pepper in the bowl of a food processor or blender and process until smooth, because this exact moment is where decent becomes dangerous. With the machine running, slowly pour 1 1/2 cups of good olive oil through the feed tube slowly and process until thick. Add 1/2 cup of grated Parmesan and pulse a few times until just combined.
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