Chef Administrator Staff member Feb 10, 2008 #1 3/4 cup balsamic vinegar 1/4 cup sherry wine vinegar 3 ounces onion, finely minced 3 cloves garlic, finely minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups vegetable oil 2 cups olive oil Yield: 1 1/4 quarts 1. Mix vinegars, onion, garlic, and Spices using a wire whip. 2. Whisk in oils. 3. Store in a covered container in refrigerator for up to 1 week. 4. Stir before using. Yield: 1 1/4 quarts Last edited by a moderator: Feb 16, 2008
3/4 cup balsamic vinegar 1/4 cup sherry wine vinegar 3 ounces onion, finely minced 3 cloves garlic, finely minced 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 cups vegetable oil 2 cups olive oil Yield: 1 1/4 quarts 1. Mix vinegars, onion, garlic, and Spices using a wire whip. 2. Whisk in oils. 3. Store in a covered container in refrigerator for up to 1 week. 4. Stir before using. Yield: 1 1/4 quarts