1 egg yolk, optional, see Note
1 tablespoon minced garlic
2 teaspoons Dijon mustard
2 anchovy fillets, minced
1-1/2 teaspoons coarsely ground black pepper
1/4 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1 teaspoon Worcestershire sauce
2 teaspoons cold water
1/2 Cup extra-virgin olive oil
1/2 Cup canola oil
1-1/2 tablespoon Sambal chili paste (Thai chili paste available at Asian markets)
Juice of 1/2 lemon
Juice of 1/2 lime
3 tablespoons freshly grated Parmesan cheese
Combine yolk, garlic, mustard, anchovies, pepper, salt, coriander, cumin, Worcestershire sauce and water in food processor. Process until smooth. With motor running, pour oils in a slow, steady stream into egg mixture. When all oil has been incorporated, add chili paste, lemon and lime juices and Parmesan. Process until smooth.
Serves 6 to 8.