Tarragon Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

1 cup red wine vinegar
3 tbsp dried tarragon
¼ cup minced shallots
1 tbsp granulated sugar
2 tsp salt
1 tbsp Dijon mustard
3 cups canola oil

To a saucepan, add all ingredients, except oil. Heat while whisking, until sugar is dissolved and Dijon is incorporated. Pour into blender or food processor and slowly incorporate oil until all is combined. 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.