Strawberry Vinaigrette

1 quart strawberries

1 tablespoon mustard

2 egg yolks

1 cup white wine vinegar

2 teaspoons salt

1 teaspoon black pepper

3 cups vegetable oil

Method:

Place egg yolks, mustard, vinegar, strawberries, salt, and pepper in the blender.  Gradually in a steady stream add the oil till it is all incorporated.  Will hold refrigerated for 2 weeks.