2 large eggs
1 tablespoon vinegar
1 cup light oil (I use safflower)
1/4 cup SCD legal dijon mustard
1. Blend eggs, vinegar, and mustard per mayonnaise recipes. Add oil per mayo recipes. Beat until thick.
2. I don't bother to add either salt or pepper to this, as the only legal Dijon I've been able to find has quite a bit of salt already.
3. If you like honey-mustard dressing, you can whip 1-4 tablespoons honey into
4. this, and it's quite tasty, although I am not fond of sweet on my salads. Another alternative would be a small amount of freshly grated horseradish, although I haven't yet tried that.