Every now and then, I resolve to make large quantities of salad dressing so that I won't have to produce it from scratch each time. Apart from saving a bit of time, I'm more likely to be adventurous when making a batch, so it gets me out of the bad habit of just splashing on a bit of oil and vinegar when the lettuce is already in the bowl.
The following recipe produces about 400 ml of dressing - enough to fit neatly into an empty chick pea jar. Give the jar a good shake before you use the dressing.
200 ml olive oil
100 ml sunflower oil
50 ml oyster sauce
2 tablespoons light soy sauce
1 tablespoon wholegrain mustard
1 tablespoon of wine vnegar
1 tablespoon of toasted sesame oil
Measure all of the ingredients into a food processor, whiz until it emulsifies, then transfer to a large jar with a lid.