½ cup olive oil
3 Tablespoons white wine vinegar
2 Tablespoons dry red wine
1 clove garlic, crushed
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon dry mustard, or 1 teaspoon Dijon mustard
1/8 teaspoon fresh ground black pepper
Place all ingredients in covered glass jar.
Shake well until blended.
Makes 3/4 cup.
Can store in refrigerator for up to 2 weeks.