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Home Grown Recipes
This makes a lovely, tangy dressing. You can experiment with changing the flavour by altering the type of oil, or vinegar used.
2 egg yolks
1 Tbsp./15 mL Dijon mustard
Juice of 1 lemon
1/4 cup/60 mL white wine vinegar
2 cups/480 mL sunflower oil
Salt and cayenne pepper to taste
1. Combine yolks, mustard, half the lemon juice, and half the vinegar in a stainless steel bowl and whisk briefly. Place bowl on a wet tea towel (to hold it in place) and whisking constantly, pour in the oil in a steady stream.
2. Approximately halfway through, add remaining vinegar and lemen juice, salt, and cayenne. Add the rest of the oil. If consistency is too thick, whisk in about 1 tbsp./15 mL warm water.

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