1/4 teaspoon pepper 2 tablespoons vinegar or lemon juice
Set a small bowl in dish of crushed ice and pour in oil, beat in seasonings, a little at a time, until well mixed, then add gradually vinegar or lemon juice and beat until thoroughly blended. Serve at once.
This may be varied by adding a little onion juice, or by rubbing the bowl with a cut clove of garlic, or by adding a little grated cheese, or yolks of hard-cooked eggs run through a sieve. A little prepared mustard or tomato puree is sometimes used to vary the flavor.
Roquefort Dressing is made by mixing in one half ounce of Roquefort cheese.
Chutney Dressing is made by adding two tablespoons chopped chutney.
Chiffonade Dressing is made by mixing two tablespoons each chopped parsley and chopped red peppers, one teaspoon chopped shallot, two hard-cooked eggs, - yolks and whites chopped separately, - one teaspoon salt, one half teaspoon black pepper, one fourth teaspoon paprika, five tablespoons olive oil, and two tablespoons vinegar. Chill and shake well before using on any green salad.