Fresh ground black pepper,
Red Hot Sauce (one drop) (or Tabasco sauce,)
Fresh Garlic Cloves (do not chop,)
Fresh lemon juice (real fresh squeezed lemon juice is best,)
Red Wine vinegar,
Extra, extra virgin olive oil (the best you can afford; the greener the color, the better,)
Start by putting APROX ½ tsp – 1 tsp of your seasonings in a mortar and ground them to a fine powder.
Put seasonings in a large bowl and add your garlic cloves and the Hot Sauce.
Now, start to add your liquids. In general, I start with about ½ cup of the acids and then add about 1 ½ cup of olive oil. Wisk together as you add liquids.
Now you need to taste and adjust as you desire.
When finished pour into an air tight container. The garlic cloves are not to “eat” unless someone is really into garlic so you can remove them before serving or just make sure the serving container has a small opening so the garlic cannot come out.
Dressing will last a couple of weeks but if you refrigerate take it out a couple of hours before serving as the olive oil thickens significantly.