Ingredients

• 1/2  cup salad oil
• 1/3  cup white wine vinegar or vinegar
• 1  tablespoon sugar
• 2  teaspoons snipped fresh thyme, oregano, or basil; or 1/2 teaspoon dried thyme, oregano, or basil, crushed
• 1/2  teaspoon paprika
• 1/4  teaspoon dry mustard or 1 teaspoon Dijon-style mustard
• 1/8  teaspoon pepper

Directions

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.