Vinaigrette dressing #1

Yield: 8 Servings

Measure 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 \N Cloves garlic; crushed
1 teaspoon Worcestershire sauce


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, .

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