How to make it

  • Mix together dijon, lemon, salt and pepper.
  • (you can add fresh garlic, if you wish. It's great to mince the garlic, add a little salt to it and smash it with the back of your spoon to make a paste. That way, you don't bite into a piece of garlic.)
  • Slowly stream in EVOO, while blending with a whisk
  • Serve or store in refrigerator up to a week

Reviews & Comments 2

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    " It was excellent "
    slgormley ate it and said...
    Cut the mustard in half, added a little fresh parsley and basil: just what I was looking for the salad tonight. Many thanks!
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    " It was excellent "
    txbackyardcook ate it and said...
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    " It was excellent "
    trigger ate it and said...
    Nice recipe Pamela I use lemon in place of vinegar often when making salad dressings too, the Dijon ads that extra zip that I like on greens like kale or ruby chard.
    High Five
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