can anyone help me scale this recipe for a much smaller amount.
this recipe makes a gallon
1 1/2 C fish sauce
8T crushed garlic
16 oz egg yolks Pasteurized
1 1/2 C lemon juice fresh
2 C grated parmesan
1 1/2 C red wine vinegar
2T Dijon mustard
10 C oil
Salt to taste
Blend all EXCEPT Oil
With immersion blender on slowly drizzle oil in