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Recipe by: marie-rachel
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See below ingredients and instructions of the recipe
2 tb Red wine vinegar; 1/8 ts Garlic powder;
2 tb Acceptable vegetable oil; 1/8 ts Sugar;
4 tb Water; 1/2 ts Fresh lemon juice;
1/8 ts Freshly ground black pepper;
In jar with a tight-fitting lid, combine all ingredients. Shake
well and refrigerate. Makes 1/2 cup. (Half of published recipe.) My
note: I frequently use bottled lemon juice which has sodium listed,
but there can't be much sodium in 1/2 tsp. divided among 8 servings.
If you use fresh lemon juice, extra can be frozen in an ice cube tray
or small container.
1 tbsp - 31 cal 3 grams total fat, 5 mg potassium
Source: Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not
tested by Elizabeth Rodier Dec 93
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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