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Italian vinagrette

  • ¼ cup water
  • ¼ cup lemon juice
  • ¼ cup red wine vinegar
  • 2 garlic cloves, halved
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ¾ teaspoon paprika
  • ¾ teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon ground mustard
  • ½ teaspoon dried thyme
  • ¾ cup olive oil
  1. Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.