"White" vinaigrette

I've been married for five years and have been making the same vinaigrette for all five. I use it mainly for endives, avocados, fennel, asparagus and sliced cucumbers. It's tasty and makes something bitter like endives taste perfect and tangy. I make about 1 cup and half at a time and keep it in an airtight container in the fridge up to a week. It can be prepared very thick and creamy like a dressing or like a vinaigrette, whichever you choose, I'm sure you'll enjoy it.
Here's what you'll need:

(remember this recipe gives you more than a cup's worth)
1 tsp Dijon mustard
1 tbsp kosher mayonnaise
1/3 cup vinegar
1 cup oil
salt & pepper
1/4 tsp of:
onion powder
garlic powder
oregano
thyme (optional)
dried parsley

For a one time dressing version (thicker)
1 tsp Dijon mustard
1 tbsp mayonnaise
1 tbsp vinegar
3 tbsp canola oil
salt & pepper
and a nice sprinkle of all the spices above

Either whisk the whole in a bowl or shake it all together in a jar and keep on the fridge. Drizzle over your endives and enjoy!