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Vinaigrette Sauce

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Yield: Makes about 3/4 cup.

Use it on jellied meats and poultry as well as salads.

Ingredients:

  • 1/2 cup olive oil
  • 3 tablespoons vinegar or lemon juice
  • 3/4 teaspoon salt
  • 1 clove garlic, minced
  • 1/8 teaspoon pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce

Instructions:

Here again, all you do is place the ingredients in a jar and shake it up!
Updated Monday, July 23rd, 2007
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