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2 Egg yolks
1/2 ts Dry mustard
1 ts Vinegar, wine
1 1/2 c Oil
1 ts Garlic cloves, crushed
3 tb Basil leaves
1/2 tb Italian herbs
1 tb Juice, lemon
Bring egg yolks to room temperature. Lightly whirl yolks, mustard,
vinegar, and garlic in blender. With motor running, slowly add oil in
a steady stream till mixture thickens. Add basil, Italian herbs, and
lemon juice. Mix lightly. Chill 4-5 hours in refrigerator.
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