Makes 3 cups
¾ cup red wine vinegar
¼ cup water
1 tbsp. Worcestershire sauce
2 tsp. freshly squeezed lemon juice
1 tsp. granulated sugar
1 tsp. freshly ground black pepper
1 tsp. Dijon mustard
¾ tsp. sea salt
1 clove garlic, cut in half
1 cup extra virgin olive oil
1 cup canola oil
1. Add vinegar, water, Worcestershire sauce, lemon juice, sugar, pepper, mustard, salt, and garlic to a food processor work bowl fitted with metal blade. Purée for 15 seconds. With the motor running, drizzle olive oil and canola oil through the feed tube until emulsified, about 1 minute.
2. Use immediately or cover tightly and store in the refrigerator until ready to use, for up to 2 weeks. Shake before using.