The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

Ingredients

　　2 small garlic cloves, pressed through a garlic press

　　2 teaspoons sugar

　　2 teaspoons dried mustard

　　Coarse salt and freshly ground pepper

　　1/2 teaspoon crushed red pepper flakes

　　1/4 cup plus 2 tablespoons red-wine vinegar

　　1/2 cup extra-virgin olive oil

　　1/2 cup canola oil

　　1/4 cup finely chopped fresh basil

　　2 teaspoons finely chopped fresh marjoram

　　1 teaspoon finely chopped fresh oregano

　　Whisk the garlic, sugar, mustard, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together the oils; add to the vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in the herbs; season with salt and pepper. Refrigerate in an airtight container, up to 1 week.

　　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.