4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white vinegar
1/4 tsp. salt
1 to 2 cloves garlic
1/2 tsp. basil
1/4 tsp. black pepper
1/4 tsp. hot sauce
1 tbsp. grated onion
12 tbsp. safflower oil

Combine mustard and vinegar in blender. Add salt, garlic, basil, black pepper, hot sauce and onion; whirl in blender. With machine running, add oil, 1 tablespoon at a time. Chill. Keeps for several weeks refrigerated. Makes 1 1/4 cups. Excellent on baked potatoes and asparagus.