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      Title: Basic Vinaigrette
 Categories: British, Dressings
      Yield: 1 Pint
 
    300 ml Extra virgin olive oil; (10
           -oz)
    300 ml Ground-nut oil; (10 oz)
     25 ml Balsamic vinegar; (1 oz)
      1 bn Fresh basil
    1/2 bn Fresh tarragon
      3    Fresh thyme sprigs; up to 4
     12    Black peppercorns
      3    Shallots; finely chopped
      2 cl Garlic; crushed
      1    Bay leaf
      1 ts Coarse sea salt
 
  Warm the olive and ground-nut oil together. Place all the remaining
  ingredients into a 750 ml / 1-1/4 pint bottle. Pour the oil into the
  bottle and close with a cork or screw top. For the best results,
  leave to marinate for a week which will allow all the flavours to
  enhance the oils. To help the dressing along, shake the bottle once a
  day. Taste for seasoning before using.
  
  Recipe by Gary Rhodes, Rhodes Around Britain, London, BBC Books, 1994
 
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