Eleanor'S Vinegarette

• 3 teaspoons any kind of salt
• 1 teaspoon any kind of pepper, not white
• 2 teaspoons Coleman's mustard
• 2 teaspoons Hungarian Hot Paprika or Regular
• 1 ounce cold water
• 3 ounces vinegar, whatever your choice I use cider
• 6 ounces first-pressed, virgin olive oil, or whatever oil you choose to use
• 3-4 pieces smashed and minced, fresh garlic

1. 1. With some sort of "implement" I use a chop-stick, stir all the ingredients well until all the lumps from the mustard and the paprika are completely ground finely. Slowly stir in the cold water until you have a "paste." Then add remaining liquids, one-at-a-time, stirring constantly until all particles are thoroughly dissolved. You can also make this dressing in a name-brand, glass "salad dressing shaker" using the measurements on the sides of the glass. Simply shake well when you add each liquid. After last stir/shake, then add the garlic pieces, and stir/shake once again.
2. Refrigerate promptly after use, and during storing when unused.

salt, pepper, s mustard, paprika, water, vinegar, firstpressed, smashed

Taken from food52.com/recipes/27088-eleanor-s-vinegarette (may not work)