|Dry mustard||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Tarragon vinegar||3⁄4 Cup (12 tbs)|
|Snipped fresh tarragon/2 tablespoons dried tarragon||1⁄2 Cup (8 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
Combine all ingredients except olive oil in processor or blender and mix until smooth and creamy.
With machine running, add olive oil through feed tube in slow steady stream and blend until mixture is consistency of mayonnaise, stopping frequently to scrape down bowl.
Pour into jar with tight-fitting lid.
Store in cool, dark place.