recipe by Lori Ross
1/4 tsp salt
1 tbsp vinegar
5 tbsps olive oil
1/8 tsp dried mustard
1 small glove garlic, pressed
1 tsp each chopped onion, capers and dill pickle (cornichons are great!)
2 tbsps chopped fresh herbs (ideally a mixture of parsley, tarragon, chives)
Add everything to a screw top jar and shake vigorously for about a minute. May be stored for 1-2 weeks, tightly covered in refrigerator.
Serve as dipping sauce for skewers or as a dip for vegetables.