2 teaspoons dried oregano 2 teaspoons dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary 1 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/4 cup red wine vinegar 1 tablespoon fresh lemon juice 1/4 cup mayonnaise 3/4 cup extra-virgin olive oil 1/3 cup freshly grated Parmesan cheese
Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice. Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese.
Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.