13g dijon mustard
1 large or 2 small eggs
1/2 small onion
2 cloves garlic
100g white wine vinegar
400g canola or sunflower oil (as olive oil solidifies in the fridge)
Add all ingredients to a blender except the oil. Turn on the blender and gradually add the oil in a thin stream with the blender going and blend until the dressing is combined. Stores for months in the fridge. Shake well before use.
This recipe is scaled down from restaurant quantities hence the strange measurements.