Ingredients
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 lemon, zest-ed and juiced, about 1/4 cup
1/4 cup red wine vinegar
salt and pepper to taste
1/4 cup extra virgin olive oil
Directions
Place all ingredients except the oil in a small food processor or bowl. With the processor running or while whisking, slowly stream in the oil.
Refrigerate up to a week.
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