1 Whole Egg
2 Egg Yolk
1/3 cup Dijon Mustard
1/4 cup Tarragon Vinegar
1 teaspoon Dried Tarragon
Salt and Pepper, to taste
1 cup Olive oil
1 cup Vegetable oil
In a blender combine the egg and the egg yolks, the mustard, vinegar and tarragon.
Start the blender and slowly dribble in the oil. Taste and adjust the seasoning.
Refrigerate until ready to use