How to make it

  • Mix in a plastic 5 gallon pickle container
  • Use a large mixer (similar to a paint mixer)
  • First puree in a robot coupe these ingrediants: anchovie,
  • mustard, garlic, hot sauce, worchestershire, salt & pepper,
  • slowly add the lemon juice.
  • Remove the above into the large container, mix while adding
  • egg yolks.
  • Slowly add the oils, while mixing, occasionally adding the vinegar.
  • Finish with the grated parmesan cheese.
  • This is a bulk recipe, and must be stored in a walk box,
  • keep covered. Will last until egg yolk goes bad,
  • a few days.

Reviews & Comments 1

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    " It was excellent "
    lunasea ate it and said...
    A real classic and one of my favorites. Great offering...thanks so much.
    Was this review helpful? Yes Flag

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