Vinaigrette dressing #1
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Oregano |
| ½ | teaspoon | Rosemary |
| ¼ | teaspoon | Coleman's Dry English Mustard |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Fresh ground black pepper |
| 1 | cup | Olive oil |
| ⅓ | cup | White wine vinegar |
| 2 | tablespoons | Water |
| 2 | teaspoons | Fresh lemon juice |
| 2 | Cloves garlic; crushed | |
| 1 | teaspoon | Worcestershire sauce |
Directions
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, .