- 1/4 cup Tarragon Vinegar
- 2 Tablespoons minced shallots
- 1 Tablespoon minced garlic
- 1/4 cup assorted fresh herbs (combine basil, tarragon, parsley, oregano)
- 1 teaspoon salt
- 15 turns freshly ground black pepper
- 3/4 cup extra virgin olive oil
- Combine the vinegar, shallots, garlic, herbs, salt and pepper in a bowl.
- Slowly whisk in the oil and continue whisking until thoroughly emulsified.
- Store, refrigerated, in an airtight container for 3 days. Whisk before serving.
Makes 1 cup.