From The Umberto Menghi Cookbook, 1982
All ingredients must be at room temperature.
1 T Dijon mustard
1 t fresh parsley, finely chopped
2 cloves garlic, finely chopped
1 t fresh basil, finely chopped
1 t fresh tarragon, finely chopped
1 t fresh chervil, finely chopped (don’t worry if you can’t find this)
Mix mustard, parsley, garlic, basil, tarragon and chervil together in a bowl.
2 T lemon juice
2 T vinegar
Add lemon juice and vinegar to above mixture and stir until well blended.
¾ c olive oil
Slowly add oil in a steady stream to above mixture whisking constantly in the same direction until oil is well blended.
1 dash of Tabasco sauce
Add Tabasco sauce to mixture and stir until well blended.
Salt (to taste)
Freshly ground black pepper (to taste)
Season with salt and pepper.
Yields approx 1 cup. Use 1 T per portion when serving with salads. This recipe can be used as a dressing for all types of salads and cold fresh vegetables or as antipasto dressing.