Tarragon vinaigrette

50 grams	sushi vinegar
50 grams	white wine vinegar
5 grams	mustard
2 sprigs	tarragon
10 drops	tabasco
3 grams	salt
100 grams	olive oil
100 grams	sunflower oil

Mix the sushi vinegar, the white wine vinegar, the mustard, the leaves from the tarragon, the tabasco and the salt. Now while mixing slowly add the olive oil and the sunflower oil. Let this marinade overnight in your fridge. The next day you can pass the vinaigrette through to a fine sieve and then keep it in your fridge for later. Be sure to mix or shake the bottle before using it.

Recipe used in vegan wild garlic & cashew nut appetizer