From The Best Of Canada Cookbook by Tony Roldan & Jim White
INGREDIENTS
- 3/4 tsp dry mustard
- 1/4 cup wine vinegar
- 1/2 cup olive oil (or sunflower, corn or vegetable)
- 1 Tbsp soy sauce
- 1/2 tsp salt
- 1/2 garlic clove, finely chopped
- 1 tsp fresh OR dried tarragon
METHOD
In a small mixing bowl, mix mustard with vinegar; add oil and mix well. Add all remaining ingredients. Mix thoroughly. Refrigerate for later use.