Yields: 1 quart
1/2 cup of red wine vinegar
1 1/2 cups of olive oil or vegetable oil (or a combination)
2 large cloves of garlic (crushed)
3/4 Teaspoon of salt
1/4 to 1/2 teaspoon of black pepper
1 Tablespoon of minced parsley
1 Teaspoon of dry mustard
1/2 Teaspoon of dried basil or oregano
Combine all of the ingredients in a large jar with a tight-fitting lid. Shake well. Refrigerate.
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