- Dijon mustard
- 1/4 cup white wine vinegar
- 1 tablespoon fresh tarragon, chopped fine
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoons kosher salt
- Freshly ground black pepper
- In a small bowl, mix mustard, vinegar and tarragon. Slowly whisk in the olive oil until it’s emulsified. Add salt and freshly ground pepper to taste.
Yield: 1 cup