Ingredients
- 14 cup olive oil
- 1 tablespoon balsamic vinegar
- 2 teaspoons Dijon mustard
- 12 small shallot
- finely grated
- 1 teaspoon fresh tarragon
- minced
- 14 teaspoon table salt
- 18 teaspoon ground black pepper
Instructions
- Whisk all ingredients in small nonreactive bowl until blended and creamy.
- Alternatively, combine all ingredients in small jar, seal tightly with lid, and shake until mixture is blended and creamy.
- (Can be covered and refrigerated for up to 1 week; return to room temperature before using.
- ).
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