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Add the garlic, lemon juice, honey, mustard, and pepper.1 whole preserved lemon, 1 clove garlic, 50 ml ( cup) fresh lemon juice, 2 teaspoons honey, 1/2 teaspoon Dijon mustard, 1/4 teaspoon black pepper Blend until smooth, then add the olive oil in a slow stream while blending
flaky sea salt and leave to drain for 1 hour, stirring occasionally
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Crush finely in a pestle & mortar
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