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     title: mustard-basil vinaigrette 
categories:
  servings: 16

    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

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