1 egg yolk

1 tbsp (15 ml) lemon juice

1 small garlic clove, finely chopped

3/4 cup (180 ml) canola oil

1 tsp capers, chopped

2 tsp (10 ml) anchovy paste

¾ cup (55 g) Parmesan cheese, freshly grated

In a bowl, whisk together the egg yolk, lemon juice and garlic. Add one-third of the oil, drop by drop, whisking constantly. When the emulsion begins to form a mayonnaise, drizzle in the remaining oil, whisking constantly. Add the capers, anchovy paste and Parmesan. Lightly season with salt and pepper. Set aside.

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