Prep time: 10 minutes Makes approximately 1 cup
1 teaspoon dijon mustard
1 tablespoon apple cider vinegar (or use extra lemon juice to make it candida friendly)
2 tablespoons fresh lemon juice
1 tablespoon finely-grated parmesan cheese
½ cup extra virgin olive oil
2 tablespoons expeller-pressed flax oil
1 pastured egg yolk
2 anchovy fillets
1 clove garlic, minced
Place all ingredients in food processor and blend until smooth. Option to add pure water to thin.
