from The Texas Cookbook by Mary Faulk Koock.
She owned the Green Pastures restaurant in Austin.
½ cup virgin olive oil
½ cup vegetable oil
¼ cup red wine vinegar
1 Tablespoon lemon juice
2 cloves garlic
1 tablespoon sugar
1 teaspoon dry mustard
½ teaspoon tarragon
1 tablespoon horseradish
½ teaspoon onion salt
½ teaspoon white pepper
½ teaspoon Worcestershire sauce
Shake or whisk well. Add one whole egg and shake, whisk or beat with a electric beater. Season to taste. You can OMIT the egg. It does keep the dressing from separating.