• 1 generous tablespoon Grey Poupon
  • I tablespoon dried thyme
  • 1 tablespoon dried marjoram
  • 2 teaspoons dried basil
  • 1 tablespoon dried oregano
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried sage
  • Champagne/ Prosecco vinegar
  • Extra virgin olive oilVegetable oil

  1. Assemble ingredients in order in a wide mouth pint sized mason jar. (I make this weekly and use a plastic lid).
  2. Fill the jar halfway with vinegar.
  3. Fill the rest of the jar with half olive oil and half vegetable oil.
  4. Use a submersible whip or blender to blend the herbs, vinegar and oils to create a smooth emulsification. (If it separates a bit while in the refrigerator, just give it a shake).

Author

Suzette Franck was born in Hollywood, California and currently resides in North Hollywood Arts District. She has been drawing since she could hold a crayon. She studied Graphic Communications in High School, and then went on to teach her self Web Development which she has been using in some capacity for over 25 years. She has always loved art, and would occasionally make paintings and various crafts, including crocheting many pieces. As of 2017, she began working as a graphic design and web consultant, with clients such as Warner Bros., and previously, Thinkspace Art Gallery.

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