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Source: Asbury Park Press
2 tablespoons Dijon mustard
6 ounces sherry vinegar (red wine vinegar is suitable substitute)
1 small shallot
2 cloves garlic
1 tablespoon honey
1/2 teaspoon salt
Black pepper (fresh ground)
1 bunch basil
18 ounces extra virgin olive oil (very well chilled)
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