French Dressing (Williamsburg) using Canola Oil
| (1 cup) | (2 cups) | |||
| 1/2 | teaspoon | salt | 1 | teaspoon |
| 1/4 | teaspoon | black pepper, freshly ground | 1/2 | teaspoon |
| 1/4 | teaspoon | dry mustard | 1/2 | teaspoon |
| 3 | tablespoons | wine vinegar | 3 | ounces (1/3 cup) |
| 12 | tablespoons | canola oil | 1 1/2 | cups |
Mix dry ingredients in a jar. Add vinegar, cover, and allow to steep a few minutes.
Beat with a small wire whisk or fork while gradually adding oils.
Cover and use at room temperature.
©The Williamsburg Cookbook, 1971 ed.; modified by Marcia