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I make it almost every single week and its so good and so easy :) As long as I have buttermilk in the fridge, I know that I can make this anytime
Place the egg yolks, anchovy paste, lemon juice, red wine vinegar, and dijon mustard into a blender or food processor
Dijon has the unique molecular quality of being an emulsifier, which means it can bond to both water and oil
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