A Recipe from Gourmet's First Issue

This is from The Last Touch

No wonder people reverted to those sticky bottled orange salad dressings.....

A real French dressing, well deserving the name, is made as follows:

Put a gill (1/2 standard cup) of vinegar into a quart bottle with 2 1/2 generous tablespoons of salt, 1 of dry mustard (optional) and 1 1/2 teaspoons of pepper.  Now, with a darning needle, string a clove of garlic on a long thread, drop the garlic into the vinegar and let the end of the thread dangle outside. Cork the bottle and let it stand for a week, shaking daily.  At the end of that time, fish the garlic out and fill the bottle about three-quarters full of good olive oil. Shake thoroughly and taste. 


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What's the measurement for the salt, please? 2 1/2? Sounds delicious! Thanks for sharing.

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