• 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.!

1. 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.

Just kept on tweaking it til it tasted just right