¼ cup refrigerated or frozen egg product, thawed ¼ cup white wine vinegar 1 teaspoon Dijon-style mustard 1 teaspoon salt 1 teaspoon snipped fresh tarragon or thyme (or 1/4 tsp. dried) ¼ teaspoon black pepper 3 cloves garlic, coarsely chopped ⅓ cup olive oil ⅓ cup finely chopped toasted walnuts