Italian Salad Dressing

Leggy Peggy's Note:

There is no need to buy salad dressing when it is so easy to make your own. This is my all-purpose Italian dressing. Because it doesn't need to be refrigerated, there is always a bottle on our dining room table. It keeps for ages.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 12

Yield: 12.0 2-table ...

• 1 cup vegetable oil (most other oils also work)
• ½ cup white vinegar (or slightly less if you don't like sour)
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon celery salt
• ¼ teaspoon dry English-style mustard (hot)
• 1 garlic clove , crushed
• 6 dashes Tabasco sauce , be generous. You can use cayenne instead of Tabasco (see below)
• 1⁄8; teaspoon cayenne (optional)

Directions:

1. Combine all ingredients in a salad dressing bottle that will hold at least 1 1/2 cups.
2. Shake well and enjoy.

Reviews

[AZPARZYCH]

Made this with regular dry mustard (not hot) and only 1 dash of tabasco sauce. I like the tart flavor from the vinegar and the sugar was a perfect amount to cut some of the tartness. Made for AUS/NZ Recipe Swap #48.

[Peter J]

Nice! I don't use a lot of salad dressings so it's always good to find nice recipes that scale down well using things I normally have around. Only change I made was I'd run out of Tabasco so used a Bhut Jolokia based hot sauce instead which gave it a nice tang :).

[Kiwi Kathy]

A great recipe with a nice zing to it from the Tabasco Sauce. I halved the recipe, as I thought a cup and a half would take us quite some time to use. Made for Aussie / Kiwi Swap 49 Feb 2011.