Ingredients
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1/3 c. oil
1/3 c. Dijon mustard
1/3 c. honey
1 3/4 Tbsp. cider vinegar
2 c. mayonnaise
onion salt
celery salt
cayenne pepper
1/2 tsp. mustard seed (optional)
Preparation
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Combine all ingredients in a food processor or blender.
Blend until creamy.
Refrigerate, covered.
Will keep for weeks. Yields 2 1/2 cups.
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