In a small food processor, combine vinegar, lemon, Dijon, garlic, salt, pepper and water. Pulse to combine.
With the food processor still running, very VERY slowly stream in the extra light olive oil.
Transfer to a dressing container and store in the fridge. Will keep for up to 5 days.
Note: The KitchenAid mini food chopper I use has a spout with a tiny hole in it on the lid. It allows for perfect streaming of olive oil in the food processor for homemade vinaigrettes and mayonnaise. There is an affiliate link in the post to one on Amazon.