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2 whole eggs -- room temperature
Salt and pepper
1/8 ts Dijon mustard
1 c oil -- room temp or warmer
2 TB lemon juice
Use oil as needed - from 1/2 cup to 1 cup Lemon juice to taste - from
2 to 3 tablespoons.
In a small bowl, using a small whisk, beat the eggs and 1/8 teaspoon
each of salt, pepper, and mustard until thick and sticky. Add 2
tablespoons of the oil, a little at a time, then stir in 1 teaspoon
of the lemon juice. Add the remaining oil, 1 tablespoon at a time,
beating after each addition until it is absorbed. When all the oil
has been absorbed, add the remaining lemon juice to taste and extra
salt and pepper as necessary.
Makes 1-1/4 to 1-3/4 cups
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