Herb Vinaigrette

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1 cup white vinegar
1 tbsp dried tarragon
¼ cup minced red onion
1 tbsp granulated sugar
2 tsp salt (or to taste)
1 tbsp Dijon mustard
3 cups canola oil
½ cup minced fresh basil
½ cup minced fresh flat leaf parsley

Combine all ingredients except oil and herbs in a saucepan, and heat while whisking until sugar is dissolved and Dijon is incorporated. Pour mixture into a blender and slowly add oil until well combined. Stir in herbs. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.