• 1 TBSP. mustard
• 1 tsp. garlic – chopped
• 1 tsp. shallots – chopped
• ½ c. raspberry vinegar
• 2 ½ c. extra virgin olive oil
• 1 tsp. parsley – chopped
•   salt to taste
•   pepper to taste

Whip mustard, garlic, shallots and vinegar together until well blended

Slowly drizzle in olive oil while continuing to whip mixture

Add chopped parsley, salt and pepper