French Dressing

From my collection of handwritten recipes 1964. Note: You will need a sewing needle and a long piece of white thread.

• Ready In: 72 hrs
• Serves: 16
• Yields: 1 quart

Ingredients

• 3⁄4 cup tarragon vinegar (or basil vinegar)
• 1  garlic clove
• 2  tablespoons salt
• 1  tablespoon dry mustard
• 1⁄2 tablespoon pepper
• 3  cups olive oil (best quality)

Directions

1. Put 3/4 cup of good tarragon or basil vinegar into a quart mason jar. With needle, string a garlic clove on a long white thread. Drop garlic into vinegar so that the ends of thread dangle outside the jar. Add 2 Tblsp. salt, 1 Tblsp. dry mustard, 1/2 Tblsp. pepper. Cover jar and let stand several days, shaking frequently. After a few days, discard garlic and fill jar with good olive oil. You will need almost 3 cups of oil. Shake well. Add more salt and vinegar if you like a sharp taste. Vary French Dressing by adding to taste; worcestershire sauce, chili or tabasco sauce, herbs and spices of all kinds. Make a quart of this dressing at a time and store in a cool place. It will keep for months and improve as it stands.