Makes: 11/2 cups

4 tablespoons red wine vinegar
1/2 teaspoon salt
to taste, fresh ground pepper
1 teaspoon Dijon mustard
1 cup olive oil
1 tablespoon chopped Italian flat parsley
1 tablespoon chopped tarragon

In a mixing bowl combine vinegar salt, pepper and mustard. Add olive oil in a stream, whisking until it is combined.
Note: lemon juice may be substitutes for the vinegar, or use half lemon juice and half vinegar.

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