3/4 cup olive oil
3 tablespoons red or white wine vinegar
2 teaspoons minced shallot or red onion
1/2 teaspoon each dried tarragon
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Shake all the ingredients together in a jar. Refrigerate for up to 7 days. Bring to room temperature and shake well before serving.
Substitute raspberry vinegar for the wine vinegar. Increase the minced shallot or red onion to 1 tablespoon and the dried tarragon to 3/4 teaspoon.