Anne Marie'S Dill Vinaigrette

• 2 Tbsp. red wine vinegar
• 1/4 c. distilled vinegar
• 3 Tbsp. dry white wine
• 1/4 tsp. salt
• 1 egg
• 1/4 tsp. white pepper
• 1 heaping Tbsp. grain-style Dijon mustard
• 1 glove garlic, minced
• 1 tsp. honey
• 3/4 c. vegetable oil
• 1/2 c. extra virgin olive oil
• 1/4 tsp. tarragon leaves
• 4 tsp. dried dill weed

1. Place vinegars, wine, salt, egg, pepper, mustard, garlic and honey in food processor.
2. Process until well blended.
3. In a slow stream, slowly add the oils.
4. Turn off machine and stir in by hand the tarragon leaves and dill weed.
5. Store, covered, in refrigerator overnight to allow flavors to blend.
6. Makes 1 3/4 cups.

red wine vinegar, distilled vinegar, white wine, salt, egg, white pepper, mustard, garlic, honey, vegetable oil, extra virgin olive oil, tarragon leaves, dill weed

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880616 (may not work)