Fines Herbes Vinaigrette
|Chopped chervil||1⁄2 Teaspoon|
|Chopped chives||1 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Prepared french mustard||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||12 Tablespoon|
|Tarragon vinegar||4 Tablespoon|
|Lemon juice||2 Teaspoon|
In a small mixing bowl, combine the chervil, chives, parsley, mustard, salt, pepper and garlic with a small wooden spoon.
Gradually stir in 3 tablespoons of the olive oil.
Pour the contents of the bowl into a clean screw top jar.
Pour in the remaining oil, the tarragon vinegar and lemon juice.
Firmly screw on the lid.
Shake the jar vigorously for 1 minute.
Unscrew the lid and pour as much of the vinaigrette as you require over your ingredients.
Replace the lid and store the remainder in a cool place or in the refrigerator until needed.