<http://schema.org/recipeInstructions>
" In a blender, puree the egg yolk (this makes the dressing extra creamy), white wine vinegar, grainy Dijon mustard, water, minced garlic, kosher salt, and freshly ground black pepper. With blender running, slowly add extra-virgin olive oil until emulsified. Pour into a bowl; stir in chopped fresh tarragon, chervil, basil, or parsley.Nutritional information is based on a 1-tablespoon serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a32333/mustard-herb-vinaigrette-recipe-rbk0711/>