Ingredients:
½ to 1 tsp Dijon style mustard
1 TBS raw wine vinegar
1 TBS fresh lemon juice
1 TBS finely grated Parmesan cheese
1/2 cup extra virgin olive oil 1 TBS expeller pressed flax oil or extra virgin olive oil
1 pastured egg yolk
2 anchovy filets (optional)
1 clove garlic
Directions:
Place ingredients in blender and blend until smooth.