Ingredients

　　1/2 cucumber, peeled and seeded

　　2 tablespoons sherry vinegar

　　2 tablespoons Dijon mustard

　　1 tablespoon chopped fresh tarragon

　　1/2 cup grapeseed oil

　　Coarse salt and freshly ground pepper

　　Place the cucumber, vinegar, mustard, and tarragon in a food processor, and process until smooth. With the machine running, drizzle in the grapeseed oil; process until emulsified. Season with salt and pepper. Refrigerate, covered, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.