Making it today for the second time. The first time it was really garlicky, lemony delicious. Here's hoping we can repeat.
1/4 cup extra-virgin
olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly-squeezed
1/2 teaspoon Dijon-style mustard
3/4 teaspoon fresh
thyme leaves, chopped (I used dried, but reduced the amount)
1 clove garlic, minced (more, if you like, of course)