1/2 c. raspberry vinegar
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 tbsp. fructose or 4 tsp. sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp. Worcestershire sauce
1 tbsp. Dijon-style mustard
1 tbsp. freshly squeezed lemon juice
2 tsp. dried tarragon, crushed in a mortar & pestle
1 c. water
2 tbsp. walnut oil

Combine the vinegar and salt and mix until salt is thoroughly dissolved. Add all other ingredients and mix well. Refrigerate in a tightly covered container. Always mix well before using.

Yield: 2 cups.