1/2 to 1 tsp Dijon-type mustard
1 Tbsp expeller-expressed flax oil
1 Tbsp raw wine vinegar
1 egg yolk
1 Tbsp fresh lemon juice
2 anchovy filets (optional)
1 Tbsp finely grated Parmesan cheese
1 clove garlic, peeled & mashed
1/2 cup extra virgin olive oil
Place all ingredients in a food processor and blend until smooth
Submitted by Kate Sullivan, from Sally Fallon's book Nourishing Traditions
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