CHAMPAGNE SALAD DRESSING

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1 1/2 egg yolks
1/2 Tbsp. Dijon mustard
1/4 c. champagne vinegar
1 c. oil
salt and pepper to taste

Combine yolks, mustard and vinegar in food processor
bowl with steel blade. Season with salt and pepper. Process
one minute. With motor still running, dribble in oil in slow,
steady stream. Taste. Correct seasoning. Refrigerate and
store in jar.

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