In a screw-top jar mix oil, vinegar, sugar, herb, paprika, mustard, and pepper. Cover; shake well. Store in the refrigerator for up to 2 weeks. Shake before serving. Makes 3/4 cup (twelve 1-tablespoon servings.)
Red Pepper Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and add a dash ground red pepper.
Parmesan Vinaigrette: Prepare the vinaigrette as directed, except use oregano for the herb. Add 2 tablespoons grated Parmesan cheese, 1/4 teaspoon celery seed, and 1 clove garlic, minced.
Red Wine Vinaigrette: Prepare the vinaigrette as directed, except decrease the vinegar to 3 tablespoons. Use 1 teaspoon each of fresh thyme and oregano for the herb. Add 2 tablespoons dry red wine and 1 clove garlic, minced.
Garlic Vinaigrette: Prepare the vinaigrette as directed, except omit the herb and paprika. Add 2 large cloves garlic, minced.
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