1/2 cup unsweetened soymilk

1 tbsp prepared Dijon mustard

1 cup canola oil (plus 2 tsp sesame oil and 2 tbsp peanut oil if on hand)

2 tsp balsamic vinegar

salt to taste

fresh herbs (I like tarragon) if desired.

1. In a food processor, begin mixing the soy milk and mustard while slowly adding the oils in a thin stream.
2. Add the viinegar. Mixture will thicken as it emulsifies.
3. Add more canola oil if needed for a thicker consistency.
4. Season with salt and fresh herbs, if using.