Ingredients
- 1 whole egg
- 4 anchovy fillets
- 1 clove of garlic
- 40 g of parmesan cheese
- 20 g of lemon juice
- 1 teaspoon of Dijon mustard
- 180 g of sunflower oil
- Pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the parmesan in the mixing bowl and grate 10 sec/speed 9; set aside.
- Add the garlic and anchovies and chop 5 sec/speed 7.
- Place the butterfly and add the egg, mustard, lemon and pepper.
- Pour the oil carefully over the mixture.
- Set 1 min 30 sec/speed 4 until it emulsifies.
- Add the reserved parmesan, mix 10 sec/speed 3 and serve cold.
Tips
- The anchovies provide the characteristic salty touch, do not add more salt.
- Loosen with a spoonful of water if you want it more fluid.
- Consume the same day as it contains raw egg.
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