servings: 16
1/3 cup sweet-hot mustard
2 each egg yolk
1 teaspoon fresh lemon juice
1 teaspoon garlic puree
2 teaspoon mayonnaise
3-1/2 ounces apple cider vinegar
1-1/2 teaspoons dried herbs de provence
1-1/2 teaspoons parsley
3 ounces red wine vinegar
3 cups salad oil
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Combine mustard, egg yolks, lemon juice, garlic, mayonnaise, vinegars, herbs, and parsley in a blender or food processor. Process briefly with machine running, add oil in a thin but steady stream process until thickened. Season to taste with salt and white pepper. Use as a dressing for greens or a dip for vegetables.