½ cup raspberry vinegar1 tablespoon Dijon mustard 1 tablespoon minced garlic 2 teaspoons sugar 4 small fresh basil leaves 4 small sprigs fresh parsley 1 tablespoon water ¾ cup olive oil

Place all ingredients except olive oil in a food processor or blender and process or blend well. Drizzle in olive oil while machine is running. Refrigerate until ready to serve.

When the mixture is properly squishy, press into the plastic-lined mold. Start at the bottom and work your way up the sides. The mold has to cure or set for at least three days in a warm spot. Remove the container from its mold and let it set for another 10 days before using.