1/2 c. prepared mustard
1/2 c. cider vinegar
1 1/2 tsp. tarragon
1 1/2 tsp. dill seed
2 c. oil
2 tbsp. Parmesan cheese
2 tbsp. evaporated lowfat milk

In blender combine mustard, vinegar, tarragon and dill. Slowly add in thin stream oil to desired consistency. Blend in cheese and milk.