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4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white wine vinegar
1/4 tsp. salt
1-2 cloves garlic
1/2 tsp. basil
1/8 tsp. black pepper
2 drops hot sauce
1 tbsp. grated onion
12 tbsp. safflower oil

Combine mustard and vinegar in blender (or whisk by hand). Add all other ingredients except oil. Blend. Add oil 1 tablespoon at a time; blend. Keeps several weeks. Use on cucumber sticks or other vegetables.