INGREDIENTS
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3 oil-packed anchovy fillets, chopped
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1 large garlic clove, chopped
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3/4 teaspoon (or more) kosher salt
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1 large egg yolk
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2 tablespoons fresh lemon juice
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3/4 teaspoon Dijon mustard
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1/4 cup plus 2 tablespoons vegetable oil
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3 tablespoons Parmesan, finely grated