Prep time:  10 minutes     Makes approximately 1 cup

1      teaspoon dijon mustard
1      tablespoon apple cider vinegar (or use extra lemon juice to make it candida friendly)
2      tablespoons fresh lemon juice
1      tablespoon finely-grated parmesan cheese
½     cup extra virgin olive oil
2      tablespoons expeller-pressed flax oil
1      pastured egg yolk
2      anchovy fillets
1      clove garlic, minced
Place all ingredients in food processor and blend until smooth. Option to add pure water to thin.