½ cup balsamic vinegar
2 teaspoons Dijon mustard
3 cloves garlic
¼ cup fresh basil
2 sprigs fresh thyme, leaves removed from stems
⅔ cup extra-virgin olive oil
Place all ingredients except the oil in a blender or small food processor and puree until smooth.
With the blender running, slowly pour in the oil in a steady stream.
Continue blending for 15 seconds to fully incorporate the oil. (Alternatively, you can finely mince the garlic and whisk it together with the other ingredients. Slowly pour in the olive oil, whisking continuously until emulsified.)