Lemon Dijon Dressing


1 large egg yolk, pasteurized

1 Tbsp. Dijon mustard, gluten-free

¼ tsp. sea salt (or Himalayan salt)

½ tsp. ground black pepper

4 Tbsp. fresh lemon juice

1 ½ tsp. finely chopped lemon peel

¼ cup extra-virgin olive oil


1. Place egg yolk, mustard, salt, pepper, lemon juice and lemon peel in a blender (or food processor); cover. Blend until smooth. 

2. Slowly add oil, blending continuously until well blended. 

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