|Dry mustard||1⁄4 Teaspoon|
|Red wine vinegar||1 Tablespoon|
|Fresh lemon juice||1 Tablespoon|
|Olive oil||3 Tablespoon, mixed with vegetable oil|
|Vegetable oil||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Chopped fresh tarragon/1 teaspoon dried one||1 Tablespoon|
|Garlic||1 Clove (5 gm) (Small Clove)|
Crush to a paste the garlic, salt and mustard.
With wire whisk, blend in wine vinegar and lemon juice.
Slowly whisk in salad oil.
Use some olive oil for flavor but supplement with safflower, corn or peanut oil, if you wish.
Whisk until dressing is smooth and slightly thickened.
Season with freshly ground pepper and 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried tarragon leaves).