1 1/3 ts Curry powder
1 1/3 ts Dry mustard
2 ts Cayenne
1 tb Dehydrated parsley
1 tb Dehydrated chives
1 ts Instant granulated garlic
1/4 c Salt
1 tb White pepper
1 Lemon rind, chopped
1/3 c Olive oil
1 c White vinegar
2 1/2 qt Salad oil
1 1/4 qt Cider vinegar
Moisten instant granulated garlic, parsley and chives
with 1/4 cup water. To this add curry, mustard,
cayenne, salt, pepper and lemon rinds. While beating,
first add olive oil, then vinegar. Chill well. Shake
before serving. Makes about 1 gallon.
