From Jan Duprey, Best Cook in Town, May/June 2008. Jan considers this a staple of her kitchen. She typically makes four times this recipe at once (it keeps well refrigerated) and uses it on salads and pastas and as a marinade.
Yield:
about 1-1/2 cupsIngredients
1/2 cup balsamic vinegar
1/2 cup red wine vinegar
1/2 cup vegetable oil
2 tablespooons sugar
1 tablespoon lemon juice
1/2 teaspoon granulated garlic
1/2 teaspoon dried basil
1 tablespoon Worcestershire sauce
2 teaspoons hot chili sauce (such as Tabasco)
Instructions
Blend all ingredients together.
