- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard, or to taste
- 1 1/2 teaspoons dried tarragon, or to taste
- 1 1/2 teaspoons honey, or to taste
- salt and ground black pepper to taste
- 1/2 cup red wine vinegar
- 1 1/2 cups olive oil
- Combine shallots, mustard, tarragon, honey, salt, and pepper together in a bowl; whisk red wine vinegar into shallot mixture. Slowly whisk oil into vinegar mixture to create a thick emulsion. Stir well before use.