Ingredients
- 2 large lemons + additional lemon juice
- 1/3 cup blue agave
- 3 tablespoons rice wine vinegar
- 1-2 cloves garlic, grated on microplane to make 1 teaspoon puree
- 1½ teaspoons kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ cup extra virgin olive oil
- ½ cup sunflower or other neutral oil
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