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In a bowl, mash together the anchovies, garlic and salt to create a paste.
To the bowl, add the egg yolks, lemon juice, and mustard and whisk until smooth.
While whisking, slowly drizzle in the avocado oil to emulsify and thicken. Whisk in a little at a time to properly emulsify. If it is too thick at the end, add 1 tbsp of water to thin it out.
Whisk in the worcerstire and parmesan until smooth. Taste and adjust seasonings accordingly. Serve or store in the fridge for up to two weeks.