Whisk together the mustard, vinegar, sugar, and dry mustard in a small bowl. Slowly add the olive oil, whisking constantly, until incorporated. Stir in the herbes de Provence.
Serve immediately, or refrigerate for as long as 2 days. Whisk before serving.
Recipe from: Prime Time: The Lobels' Guide to Great Grilled Meats
* Herbes de Provence are available in supermarkets, but if you cannot find them, use dried oregano or thyme, or a mixture of the two.
