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 |
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, .