Great restaurant salad dressing that can be made in 10 minutes.

First, simmer the vinegar, oil, vegetable stock, salt and sugar in a saucepan over low heat for about 1-2 minutes.
Add the remaining ingredients and mix or melt everything well.
Pour the salad dressing into clean bottles while it is still hot.
Our tips:
Stored in a sealed container in the refrigerator, the sauce can last for about 2 weeks.
This recipe makes two 500 ml bottles plus an extra portion for immediate use.

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