1 1/3 teaspoon curry powder
1 1/3 teaspoon dry mustard
2 teaspoon cayenne
1 tablespoon dehydrated parsley
1 tablespoon dehydrated chives
1 teaspoon instant granulated garlic
1/4 cup salt
1 tablespoon white pepper
1 lemon rind, chopped
1/3 cup olive oil
1 cup white vinegar
2 1/2 quart salad oil
1 1/4 quart 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.
