This recipe comes from my good friend Marian. This makes about 2/3 cup which is the perfect amount to have on hand for burger night or for those cold roast beef sandwiches. The roast beef sandwich idea is Marian's recommendation. Don't be intimidated. It only takes about 10 minutes and you're good to go. This method is delicious and easy. This is the recipe exactly as I received it from her. Enjoy!
1 egg and 1 egg yolk
1 T. lemon juice
4 t. Dijon Mustard or more to taste
A small clove of pressed or minced garlic
1/4 cup olive oil
3/4 cup vegetable oil
If I have some heavy cream, I've been known to add a dab.
Put all but the oil in a food processor, turn it on and pour the oils in a thin steam till incorporated. That's it, you're done.
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