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3 egg yolks, pasteurized
1 tablespoon Blanchard & Blanchard Mustard
1-2 tablespoons Kedem White Wine Vinegar
1/2 teaspoon salt, divided
1 cup olive oil, divided
1-2 tablespoons water
1/2 cup fresh mayonnaise (above)
2 tablespoons fresh tarragon, chopped finely
1/4 teaspoon black pepper
1/2 clove thinly sliced garlic
Whisk egg yolks, mustard, vinegar, and 1/4 teaspoon salt.
Add 3/4 cup oil slowly and steadily, while whisking until consistency becomes thick and creamy. Add water and remaining salt to loosen up the emulsion.
Add remaining oil slowly, while whisking.
Let set in fridge for a few hours before using.
Mix toppings into half a cup of fresh mayonnaise and stir.
Serve with fresh vegetables.
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