3/4	cup	balsamic vinegar
1/4	cup	sherry wine vinegar
3	oz.	onion, finely chopped
3	cloves	garlic, finely minced
1/2	tsp.	salt
1/2	tsp.	black pepper
1 1/2	cups	vegetable oil
2	cups	olive oil

 Mix vinegars, onion, garlic, and spices using a wire whip.

Whisk in oils.

Store in a covered container in refrigerator for up to 1 week.

Stir before using.

Yield:  "1 1/4 quarts"