3.0/5 rating 1 vote

From Vermonters’ Guide to Gathering, Growing & Cooking with Local Foods by Sue Greenall


  • 1 egg
  • 1 tsp prepared mustard
  • 1 tsp honey or maple syrup
  • 1/2 tsp salt
  • 3 Tbs cider vinegar
  • 1 cup sunflower oil


Combine in a blender and slowly drizzle in the oil until thick. Refrigerate.

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Vermont's Local Banquet Magazine illuminates the connections between local food and Vermont communities. Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape is changing as the localvore movement shapes what is grown and raised here.


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