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2 Egg yolks
1 ts Salt
1 ts Sugar
1 ts Dry mustard
1/2 ts Paprika
2 Green onions, including tops finely chopped
1/2 c Parsley, chopped
1/2 ts Garlic powder
1/4 ts Dried taragon
1/2 ts Dried dill weed (up to 1 t.)
3 tb White wine vinegar
1 1/2 c Virgin olive oil
Place all ingredients except olive oil in a blender and blend. Then, with
the motor running add in the olive oil in a steady thin stream until
completely incorporated. Chill and serve with poached or grilled fish and
for a different twist on tuna salad.
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