Yield: 8 Servings
|¼ teaspoon||Coleman's Dry English Mustard|
|¼ teaspoon||Fresh ground black pepper|
|1 cup||Olive oil|
|⅓ cup||White wine vinegar|
|2 teaspoons||Fresh lemon juice|
|2||Cloves garlic; crushed|
|1 teaspoon||Worcestershire sauce|
MAKES 1-½ CUPS DRESSING
This is easy to prepare and keeps for several days in the refrigerator. I prefer to use whole spices and herbs and grind them up when I need them.
Place the dry ingredients in your food blender or medium- sized food processor. Using the metal blade, grind for a few moments. Add the liquids and whip to an emulsion, or until it is thick. Store in refrigerator for at least
1-½ hours before using.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .