Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 1/2 teaspoons anchovy paste
1 hard-boiled egg
1 hard-boiled egg yolk
1/2 cup olive oil
Kosher salt and freshly ground black pepper.
Combine the shallots, lemon zest and juice, mustard, anchovy paste and the hard-boiled egg and egg yolk in a blender, then slowly stream in the olive oil. Season with salt and pepper.