1/4 tsp. black peppers
1 anchovy
2 med. sized garlic cloves
1 level tsp. Dijon mustard
1/2 level tsp. Worcestershire
1 1/2 tsp. fresh lemon juice
1 coddled egg yolk
1/4 c. Parmesan cheese
1/3 c. salad oil

Put pepper and garlic into bowl and break up with a fork. Then with the back of a spoon, mash it into paste. Add anchovy and do the same. Add the mustard, Worcestershire, lemon juice, yolk and stir with a fork until well blended and creamy. Add the oil 1/3 at a time blending with a fork until well mixed. (This can be done ahead, even a day in advance.)