3 egg yolks disregard the whites
3 clove garlic, minced
6 tablespoons grated Parmesan
3 tablespoon red-wine vinegar
3 tablespoon lime juice
3 teaspoon Dijon mustard
3/4 teaspoon worcestershire sauce
6 dashes tabasco
1 teaspoon salt; more to taste
1/2 teaspoon black pepper; more to taste
1/4 cup extra-virgin olive oil
In a food processor, blender, or food chopper mix together the anchovies, egg yolk, garlic, parmesan cheese, vinegar, lime juice, dijon mustard, worcestershire sauce, tabasco, salt, and pepper. With the machine still running, slowly add the olive oil. Taste for salt and pepper.
If you don't have a machine smash the anchioves into a paste with the back of a spoon, then you can wisk it with your hands, while wisking all the ingredients slowly add the olive oil.
Makes about 1 cup
Will last in the refrigerator 3 to 4 days.