This is the original recipe from the Brown Derby and was served with their famous Cobb Salad. It does not seem like a “French” dressing at all by today’s standards and would make a very flavorful red wine vinaigrette for many purposes.
Makes about 1 ½ quarts. This dressing keeps well in the refrigerator. Can be made and stored in a 2‑quart Mason jar.
- 1 cup water
- 1 cup red wine vinegar
- 1 tablespoon sugar
- ½ lemon, juiced
- 2½ teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon worcestershire sauce
- 1 teaspoon english mustard
- 1 clove garlic peeled and chopped
- 1 cup olive oil
- 3 cup vegetable oil
Blend together all ingredients except oils. Then add olive and salad oils and mix well again. Chill. Shake before serving.