1/4 red wine vinegar
Juice of 1 lemon
2 cloves of garlic, chopped
1 tbsp. Worcestershire sauce
2 drops Tabasco sauce
1 tsp. anchovy paste
1 tsp. dijon mustard
2 raw egg yolks
1/2 tsp. each dried parsley, basil, and chervil
Salt and pepper to taste
1/4 c. freshly grated Romano cheese
1/2 tsp. sugar
3/4 c. olive oil

Take all ingredients, except olive oil, and place them in a blender container. Whirl until well blended. Remove top of blender and add the olive oil in a thin, slow, steady stream. It should thicken as you pour the olive oil. Refrigerate at least 1 hour or preferably overnight. Makes 2 cups.