| 1/4 cup Dijon Mustard
1/4 cup Old Style Mustard with seeds
1/4 cup hot German mustard
1/4 cup White Wine Vinegar
1/4 cup Extra Virgin Olive Oil
4 packets Equal or Sweet 'N Low
Juice of 1/2 Lemon
1 Shallot, sliced (or 1/2 onion)
Coarsely Ground Black Pepper
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