In a small bowl, combine red wine vinegar, granulated sugar, Dijon mustard, salt, ground black pepper, and dried tarragon.

Whisk the ingredients together until well combined.

Slowly drizzle in the olive oil while continuously whisking.

Continue whisking until the mixture thickens slightly and emulsifies.

Optionally, use an immersion blender to further emulsify the vinaigrette for a smoother texture.

If refrigerating the dressing, allow it to come to room temperature before serving.

Whisk or shake well before serving to re-emulsify.