Ingredients
- 3-4 Anchovy filets
- 2 TBS Dijon mustard (or more)
- 1-2 cloves of Garlic
- 1/2 cup Olive Oil Preferably Extra Virgin
- 1/4 cup grated Parmesan Reggiano cheese
- Plenty of fresh ground pepper
- 1 tbs red wine vinegar of balsamic vinegar
- Juice of 1/2 of a Lemon
Cookware
- Food Processor, or little spinner processor