Moosewood Cooks at Home

This is really quick and tastes great.

• 3 garlic cloves, minced or pressed
• ¾ cup vegetable oil
• ¼ cup red wine vinegar
• 1 T. chopped fresh basil, (or 1 t. dried)
• 1 t. salt
• 1 T. grated Parmesan cheese
• ½ t. coarsely ground black pepper
• ½ cup milk (whole, 2%, or skim)

Put the garlic, oil, vinegar, basil, salt, Parmesan, and pepper into a blender, and whirl for a couple of seconds.  With the blender still running, slowly add the milk, whirling until the dressing is thick and smooth.  Covered and refrigerated, this dressing will keep for a week.

Variations:

• add ½ t. of hone or sugar to offset the tartness of the vinegar
• add 1 t. fresh lemon juice for extra tartness
• add 1 T. of minced fresh parsley for flecks of color without altering the flavor.