-
Whisk egg yolks and white wine together in a metal bowl until the mixture is thickened enough and has doubled in volume.
-
Place the bowl over a saucepan containing barely simmering water or use a double boiler. The water should not touch the bottom of the bowl.
-
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will curdle.
-
Remove from heat then slowly drizzle the oil mixture and continue to whisk until the sauce is thickened. If the sauce gets too thick, whisk in a few drops of warm water to adjust the consistency.
-
Add in garlic, lemon juice, local anchovy and half of the amount of parmesan cheese.
-
Arrange the bacon on a metal tray and cook it in the oven until it gets brown and crispy, then set aside.
-
Cut the romaine lettuce into quarters, then clean in running water, trim and drain.
-
In boiling water, add whole eggs and cook for 7 minutes.
-
Transfer to ice water and let it sit for a few minutes, then peel.