1 oz. anchovy puree
1 oz. Dijon mustard
1 1/2 oz. red wine vinegar
3/4 oz. freshly squeezed lemon juice
1/2 oz. chopped garlic
1/4 teaspoon Tabasco
1/4 teaspoon Worcestershire sauce
8 oz. extra virgin olive oil
2 teaspoons steak seasoning
1 1/2 oz. shredded Parmesan cheese
Combine all listed ingredients in a food processor. Pulse until completely smooth and emulsified, about 1 minute. Remove and hold cold for serving.
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