1/3 c. red wine vinegar
2/3 c. olive or vegetable oil
1 tsp. salt
Crushed black pepper to taste
1 tbsp. chopped parsley
2 lg. cloves shallots, minced
1 tsp. chopped chives
1/2 tsp. chervil leaves
1/4 tsp. chopped thyme leaves
1/2 tsp. oregano leaves
1 filet of anchovy, chopped fine
1/4 tsp. Coleman mustard

Place all ingredients in a mixing bowl, except oil, whip and add oil a little at a time until all the oil is blended. Refrigerate and use as needed. Makes about 1 cup.