* 50 g Dijon mustard - preferably the White wine version
* 30 ml Lemon juice
* 10 ml Sherry vinegar
* 25 ml water
* 25 ml Peanut oil
* 50 ml Extra virgin olive oil

===Method===
* Thoroughly mix the Mustard, Lemon juice, Vinegar and water.
* Slowly add the Peanut oil and then the Olive oil until the whole thing has emulsified.

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