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Ingredients 2 tablespoons Dijon mustard 3/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 1 tablespoon lemon juice 1 tablespoon shallot, finely minced 2 tablespoons water Salt and freshly ground black pepper to taste Instructions Add all of the ingredients to a wide mouth mason jar or Weck jar and blend with a stick blender until smooth
not now
the MET museum has them digitised on their website)
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