1Whisk together vinegar, lemon juice, mustard, garlic, sugar, and Worcestershire in a medium nonreactive bowl until well combined.
2While constantly whisking, add oil in a thin stream until fully incorporated. Whisk in herbs and season with salt and freshly ground black pepper. Taste and adjust seasoning as necessary. Store covered in the refrigerator until ready to use.
There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.
How to Make Red Velvet Beet Cupcakes
There’s nothing artificial about this dramatically hued holiday treat. These red velvet cupcakes get their red hue from the vibrant-red, naturally sweet beet.