4 tbsp. Dijon mustard
3 tbsp. red wine vinegar
1 tbsp. white wine vinegar
1/4 tsp. salt
1 to 2 cloves garlic
1/2 tsp. basil
1/8 tsp. black pepper
2 drops Tabasco sauce
1 tbsp. onion, grated
12 tbsp. safflower oil

Combine mustard and vinegar in blender. Add salt, garlic, basil, black pepper, hot sauce and onion; whirl. With machine running, add oil, one tablespoon at a time. Chill. Keeps several weeks.