2 tsp. salt
1 tsp. freshly ground white pepper
1/2 tsp. freshly ground black pepper
1/4 tsp. sugar
1/4 tsp. dry mustard
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
2 tsp. minced garlic
5 1/2 tbsp. tarragon vinegar
3 tbsp. imported olive oil
9 tbsp. vegetable oil
1 egg, beaten
1/2 c. cream (do not substitute milk or the dressing is too watery)

Place all ingredients in order given into 2-cup covered jar. Shake well and chill for several hours before serving.