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2 garlic cloves, pounded into a paste
2 egg yolks
1/2 tsp salt
pinch pepper
1/2 tsp Dijon mustard
1 cup olive oil
4 tsp wine vinegar
In a blender or food processor cream the garlic egg yolks, salt and pepper and mustard. With the machine running add the oil in a slow, thin stream. Add the vinegar. Pour into a serving bowl or use as required. Yields 1-1/2 cups.
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