Serves: 3
Total Calories: 517

3 tablespoons Dijon style mustard
1 tablespoon lemon juice fresh
1/2 teaspoon lemon peel grated
1 tablespoon water
3/4 cup safflower oil
2 tablespoons cream
1/2 teaspoon savory dried, crushed
1/2 teaspoon basil dried, crushed
1 tablespoon parsley minced fresh
1/2 teaspoon salt
Few drops of hot pepper sauce

In a blender or food processor blend mustard, lemon juice and rind, and water beat in 1/2 of oil in a thin stream. Add heavy cream about 1/2 teaspoon at a time alternating with about 1 tablespoon oil. When all oil and cream have been added, add the remainder of ingredients blend for 10 seconds or more. Taste for additional seasoning.

Note: Can be stored in a covered jar in refrigerator for up to 1 week.

Nutritional Facts:

Serves: 3
Total Calories: 517
Calories from Fat: 502

More Recipes from the Recipes For Healthy Living Cookbook:
Eggless Herb Mayonnaise
Mock Sour Cream Dressing