Ingredients
2 small garlic cloves, pressed through a garlic press
2 teaspoons sugar
2 teaspoons dried mustard
Coarse salt and freshly ground pepper
1/2 teaspoon crushed red pepper flakes
1/4 cup plus 2 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil
1/2 cup canola oil
1/4 cup finely chopped fresh basil
2 teaspoons finely chopped fresh marjoram
1 teaspoon finely chopped fresh oregano
Preparation
Whisk garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together oils; add to vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in herbs; season with salt and pepper. Refrigerate in an airtight container up to 1 week.
