- Cooking Time: NA
- Servings: 4
- Preparation Time: 5
- 1 oz. tarragon/balsamic vinegar
- 1 egg, beaten
- ½ tsp. basil
- ¼ tsp. oregano
- 1 clove garlic, finely minced or pressed
- 1 tsp. sugar/splenda
- ½ tsp. salt
- 6 oz. olive oil
- ½ tsp. Dijon mustard (for emulsification) NO MORE than ½ tsp.!
- Mix 1 oz (half of the egg mixture) of the beaten egg with oil. Add vinegar, spices, garlic, and salt. Add ½ tsp. Dijon mustard (or a little less) to mixture and whisk until combined and thickened.
NotesJust kept on tweaking it til it tasted just right
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