Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Dijon mustard |
| 3 tablespoons | Red wine vinegar |
| 1 tablespoon | White wine vinegar |
| ¼ teaspoon | Salt |
| 1 | Cloves garlic; (up to 2) |
| ½ teaspoon | Basil |
| ⅛ teaspoon | Black pepper |
| 2 drops | Hot sauce |
| 1 tablespoon | Grated onion |
| 12 tablespoons | Oil |
Notes: Gov. Mel Carnahan, Missouri Combine mustard and vinegar in blender. Add remaining ingredients, except oil. Whirl until blended. With blender running, add oil, 1 T. at a time.
Chill. Keeps several weeks. Use on salad greens. Yields 1¼ cups.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 11, 1998