1/3 c sweet-hot mustard
2 ea egg yolk
1 t fresh lemon juice
1 t garlic puree
2 t mayonnaise
3 1/2 oz apple cider vinegar
1 1/2 t dried herbs de provence
1 1/2 t parsley
3 oz red wine vinegar
3 c salad oil
1/4 t salt
1/4 t ground white pepper
combine mustard, egg yolks, lemon juice, garlic, mayonnaise, vinegars,
herbs, and parsley in a
blender or food processor
process briefly
with machine running, add oil in a thin but steady stream
process until thikckened
season to taste with salt and white pepper
use as a dressing for greens or a dip for vegetables
