Russian Cookbook

2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon fresh lemon juice
5 tablespoons vegetable oil
3 tablespoons parsley, finely chopped
5 tablespoons fresh dill, finely chopped
1 tablespoon gherkins, finely chopped
Salt and pepper, to taste

Blend the mustard, salt and pepper together in a small bowl. Add the vinegar and lemon juice and beat in the oil with a whisk until the mixture is smooth. Stir in the parsley, dill and chopped gherkins, cover and refrigerate for 20 minutes before use.