Ingredients
Serves 1-22 anchovies
- 2–3 garlic cloves
- ¼ cup olive oil
- 2 egg yolks
- 1 tsp dijon mustard
- 1 tbsp YUZUCO yuzu juice
- 1 tbsp black pepper
- Salt
- Parmesan cheese
- Lemon zest
Instructions
1
If using an immersion blender, combine egg yolks in the mixer first and blend.
2
Slowly drizzle in olive oil until a mayo-like consistency develops.
3
Add the remaining ingredients and blend until smooth, ensuring anchovies and garlic are fully incorporated.
4
Finish by grating in Parmesan and adjusting salt and black pepper to taste.
5
Adjust consistency with olive oil to thicken or extra yuzu juice to loosen.
6
If making by hand, whisk egg yolks in a large bowl, then slowly whisk in olive oil. Grate garlic and mince anchovies before adding, then follow the same process.
