New Orleans Recipes: Vinaigrette Dressing

Vinaigrette

2 to 3 Toes of garlic, Crushed
1 tsp of salt
1/2 tsp of pepper
1/3 cup Balsamic Vinegar (or other Vinegar)
2 to 3 tsp of Creole Mustard (Zatarain's or Grey Poupon, Do NOT use yellow mustard!)
2 tsp of honey, syrup, sugar (only one of these) dissolved in the vinegar, plus one artificial sweetener packette
1 tsp of worchestershire sauce
A few dashes of Tabasco or any other hot sauce
Oil to fill up the rest of the pint jar ( I use a mixture of olive oil and Canola oil)
Optional: You may add 1 or 2 mashed anchovies or anchovy paste


Directions:

Place all ingredients except oil in the jar and stir with a spoon, then add your oil and shake to blend.

Taste so as to adjust for more salt, sugar, etc.

Spoon onto your salad greens and add a generous amount of freshly grated Romano Cheese.