Vinaigrette – basic

½ cup olive oil

1/3 cup white wine vinegar

2 teaspoons snipped fresh thyme, oregano, or basil (or use ½

teaspoon dried)

1/2 teaspoon sugar

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.


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