Garlic Vinaigrette

1 cup oil
1/4 cup red- or white-wine vinegar
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 tablespoons Dijon-style mustard
1 large clove (Renae's recipe calls for 2 teaspoons but this is too strong)

Put all ingredients in a wide enough container to accept hand-held immersion blender
Blend and adjust spices to taste.
May be stored up to 2 weeks in refrigerator.

Renae uses this recipe at her parties.

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