Vinaigrette By The Quart 

I make up a big batch of my homemade dressing and keep it in a 
large bottle to use throughout the week. It's so much better than 
store-bought - and so easy to make! - you'll be a convert the first 
time you use it on the evening's salad! You'll notice that I use a 
fairly equal ratio of vinegar to oil. If you don't like your vinaigrettes 
that zippy, add more oil. 
One hint when getting around to using it: because olive oil becomes 
relatively solid under refrigeration, I place the bottle in a bowl of 
hot water when I first begin throwing together my salad. 
That's all it takes to turn the oil back to its liquid state.  

6 cloves garlic 
1 teaspoon salt 
1-1/2 cups red wine vinegar 
1/2 teaspoon freshly ground black pepper 
2 cups salad oil (I combine 2 parts extra-virgin olive oil with 
1 part canola oil) 
 
Place the cloves of garlic on a cutting board and sprinkle with the salt. 
Using a wide-bladed chefs knife, finely mince the cloves 
(the salt helps keep the garlic from sticking to the knife), 
smooshing the minced bits around with the salt 
(using the flat broad side of the knife blade) to create a rough puree. 

Scrape the cloves and salt into a bowl. Whisk in the vinegar, sugar, and 
black pepper, then taste for salt and pepper. 

Adjust seasonings at this point, then whisk in the oil.
To store, pour the vinaigrette through a funnel into a quart-size 
bottle (plastic water bottles or rinsed out empty liquor bottles 
work great, as do wine bottles with corks or screw-caps) 
and refrigerate to retain the best flavor. 

Will keep for several weeks in the refrigerator.