2 Fluid Ounce Apple Cider Vinegar 6 Fluid Ounce Sherry Vinegar 3 Cup Canola Oil 1 Tablespoon Dijon Mustard 2 Tablespoon Whole Grain Mustard 4 Tablespoon Sugar 2 Tablespoon Salt 1 Teaspoon Black Pepper 6 Tablespoon Fine chop Tarragon, fresh 4 Tablespoon Fine chop chervil 2 Tablespoon Fine chop Thyme, fresh 3 Ounce Shallot 2 Teaspoon Garlic
Add all ingredients into blender except Canola Oil. Turn blender on to low speed, begin pouring Canola oil in slowly. Increase your blend blade speed slightly as you add the oil.
Be careful on speed of pouring the oil, if to slow the dressing will get a puddling-like texture. Ideal consistency will be Medium.