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      title: mustard-basil vinaigrette
 categories:
   servings: 16
 
     1/3 c  sweet-hot mustard
       2 ea egg yolk
       1 t  fresh lemon juice
       1 t  garlic puree
       2 t  mayonnaise
   3 1/2 oz apple cider vinegar
   1 1/2 t  dried herbs de provence
   1 1/2 t  parsley
       3 oz red wine vinegar
       3 c  salad oil
     1/4 t  salt
     1/4 t  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 thikckened
 season to taste with salt and white pepper
 use as a dressing for greens or a dip for vegetables
 
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