CURRY

1 tsp. curry powder
3 tbsp. mayonnaise
3 tbsp. milk
2 tbsp. Ancestral vinegar
salt, pepper and a pinch of paprika
Mix the dry ingredients.  Stir in the vinegar, mayonnaise and then milk.

1 cup olive oil
3 tbsp. Ancestral vinegar
1/2 cup of melted blue cheese
A few drops of Tabasco sauce
salt, pepper
Mix ingredients and serve on Romaine lettuce.

FOR CABBAGE

3 tbsp. olive oil
1 tbsp.  mayonnaise
1 tbsp. Ancestral vinegar
salt, pepper 
Mix.  To thicken, add mayonnaise.

"ANCESTRAL"

1 tbsp. Ancestral vinegar
3 tbsp. olive oil
salt and pepper
Classic and quick.  A tried and true favorite.

ITALIAN

1 tbsp.  Ancestral vinegar
3 tbsp. olive oil
garlic, cayenne, oregano, basil, salt and pepper.
 

2 1/2 tbsp. honey mustard
1 tsp. fresh ginger, grated
2 tbsp.  Ancestral vinegar
1 tsp. soya sauce
1 clove garlic, crushed in a bit of salt
1/2 cup olive oil
2 tsp. dried chives, pepper
Mix ingredients (except oil). Add oil gradually, beating until smooth.

COLE SLAW

5 cups of cabbage, shredded in strips
1/4 cup carrots, grated
1/4 cup onions, thinly sliced
1/4 cup Ancestral vinegar
2 tbsp. sugar
1/2 tsp. dry mustard
1/2 cup olive oil
salt and pepper
Mix vinegar, sugar, mustard and oil and pour on vegetables.

ROQUEFORT

1 clove garlic, crushed
1 tbsp. Dijon mustard
2 tbsp. lemon juice
2 tbsp. Ancestral vinegar
1/3 cup olive oil
1/3 cup sour cream
3/4 cup Roquefort cheese, crumbled
Set aside oil, cream and cheese.  Mix other ingredients.  Add oil gradually while beating.  Add cream and cheese and mix well.  Can be kept for up to 1 week.

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