Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Water |
| 1 cup | Red wine Vinegar |
| 1 teaspoon | Sugar |
| Juice of 1/2 lemon | |
| 2½ teaspoon | Salt |
| 1 teaspoon | Ground Black pepper |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | English mustard |
| 1 | Clove Garlic; chopped |
| 1 cup | Olive Oil |
| 3 cups | Vegetable; (salad) oil |
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving. Makes about 1-½ quarts.
This dressing keeps well in the refrigerator. Can be made and stored in a 2-quart Mason jar.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 15, 1998