1 tbsp. Dijon-style mustard
3 tbsp. white wine vinegar or tarragon vinegar
1 tsp. dried (or 1 tbsp. fresh) tarragon
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/3 c. olive oil
2 tbsp. safflower oil

Place mustard in a bowl. Whisk in vinegar, tarragon, salt, and pepper. Slowly drizzle in oils, whisking constantly, until dressing becomes creamy. Yields: 3/4 cup.