3/4 c. vinegar
1/4 c. fresh lemon juice
2 tsp. sugar
1 tsp. dry mustard
1 tsp. Dijon mustard
2 cloves garlic, crushed
1 tbsp. salt
2 tsp. sugar
1/2 tsp. black pepper
2 c. olive oil or vegetable oil

In small bowl combine all ingredients, except oil. Then whisk in the oil. Refrigerate in tightly covered jar. Makes 3 cups. Keeps several weeks or longer. If you use olive oil, bring dressing to room temperature before serving and cloudiness will disappear.