Steps
- Mix ingredients well.
Notes
- WARNING low shelf life due to raw garlic - Botulism risk - see CDC
- ‘Refrigerate homemade oils made with garlic or herbs. Throw the oils away after 4 days.’
Ingredients
- 0.33 c red wine vinegar
- 2 T lemon juice
- 1 t dijon mustard
- 2 garlic cloves, minced
- 0.5 t oregano
- 0.25 t salt
- 0.25 t pepper
- 0.5 c olive oil