2 cups canola oil or extra virgin olive oil
1/2 cup seasoned rice vinegar
splash dry sherry
juice of 1 lemon
1/2 cup honey
1/4 cup sugar
1-2 Vidalia onions
1 clove garlic, pressed
1/2 cup Parmesan cheese
1 teaspoon mustard
10-15 basil leaves
1/2 cup chopped flat leaf parsley
1/4 teaspoon red pepper flakes
1.5 teaspoons Kosher salt
1 teaspoons freshly ground pepper
1/2 teaspoon garlic salt

Blend all ingredients in a food processor. Gradually add the oil.

Optional Ingredients: Anchovy, Orange juice, Mango, Sesame oil, Pecans. You can make a creamy dressing by substituting oil with sour cream or mayonnaise.

About 12 servings, 1/4 cup per serving.