Instructions: In a blender or food processor, combine the walnut oil, garlic, stock, Worcestershire sauce, mustard and vinegar. Blend until fully combined and creamy.

Transfer to a bowl. Whisk in the herbs and add salt and pepper to taste. Store the vinaigrette, covered and refrigerated, for up to 3 days. Bring to room temperature before using.

This recipe yields 1 1/4 cups of vinaigrette.

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