Clean Eating French Vinagrette dressing

This has been my favorite salad dressing since I was a little girl. A few tweaks make it clean!

Dry:
2 tsp salt
1 tsp white pepper
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard (powdered)
Wet:
Juice of 1/2 lemon
1/8 tsp agave
1-2 cloves of garlic, minced
5 T wine vinegar (original recipe calls for tarragon vinegar, which apparently they don't make any more. If you can find it, USE IT! It's SOOOO good in this dressing)
1/2 cup + 2 Tbs olive oil
1 egg, slightly beaten
1/2 c fat-free milk

Place all the dry ingredients into a blender or food processor. After adding the lemon juice and agave, turn blender on for 30 seconds. Add vinegar and garlic, blend for another 30 seconds. Add oil, blend 30 seconds. Add egg, blend 30 seconds. Add milk, and blend for 1-2 minutes. (This helps the vinegar "cook" the egg.) It will keep indefinitely in the fridge.