Ingredients
2 cups olive oil
8 cloves of pressed or finely chopped garlic
4 whole eggs
2 tablespoons ground black pepper
1 cup lemon juice
½ cup Worcestershire sauce
½ cup vinegar
¼ cup anchovy paste
2 cups freshly grated Parmesan cheese

Directions

1. In a saucepan, place ½ cup of the olive oil and the 8 cloves of garlic. Sauté lightly. Do not brown.
2. Remove from heat and blend with the additional 1½ cups of olive oil. Set aside.
3. In same pan, place eggs and ground black pepper. Add lemon juice, Worcestershire sauce, vinegar and anchovy paste.
4. Blend with whisk over low heat until food thermometer reaches 160 °F.
5. Remove from heat and cool slightly. Pour mixture into blender, and blend on low speed. Slowly pour in garlic oil, blending thoroughly. Stop blender and stir in Parmesan cheese.
6. Serve immediately. If you’re not serving immediately, cover and place in the refrigerator.