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