Chef Administrator Staff member Feb 13, 2008 #1 8 ounces wine vinegar salt and pepper, to taste 24 ounces salad oil Servings: 32 1. Combine all ingredients and mix well. Store at room temperature. 2. Yield: 1 quart (1 liter) Last edited: Feb 19, 2008
8 ounces wine vinegar salt and pepper, to taste 24 ounces salad oil Servings: 32 1. Combine all ingredients and mix well. Store at room temperature. 2. Yield: 1 quart (1 liter)
