This chef recipe comes from chefs Mark Gaier and Clark Frasier, from Summer Winter Restaurant.
1 cup flat-leaf Italian parsley, packed
1/2 cup tarragon leaves, packed
1/2 cup shallots (about 2), peeled and roughly chopped
1/2 cup extra virgin olive oil
1/2 cup champagne vinegar
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons whole-grain mustard
1 tablespoon Dijon mustard
1/4 teaspoon kosher salt
Place ingredients in a blender and purée until smooth.
Makes approximately 1 1/2 cups.