3 egg yolks

5tbsp dijon mustard (e.g. Grey Poupon)

10 cloves pressed garlic 

3.5 sardine filets (ground/mashed into paste)

2 juiced limes

3tbsp parmesan reggiano shredded cheese 

0.25tsp ground pepper

2.5tsp Lea and Perrins Worcestershire Sauce

0.5cup olive oil