1/2 cup (125ml) extra-virgin olive oil
3 tablespoons freshly chopped tarragon leaves
3 tablespoons red wine vinegar or sherry vinegar
1 small shallot, peeled and sliced (about 2 heaping tablespoons)
1 small garlic clove, grated on a microplane (1 teaspoon)
1 teaspoon Dijon mustard
1/2 teaspoon of sea or kosher salt
1/4 teaspoon honey
Put all the ingredients in a mason jar or other sealable container and shake vigorously until well combined.
Shake or stir well prior to each use.