Remember this stuff? Mom used to make it “from scratch” by filling the special salad dressing carafe to the marks on the side with plain white vinegar, corn oil, and water. I always had a soft spot for it, and it’s still in my pantry. I use champagne vinegar or white balsamic vinegar, omit the water, and use good olive oil. A few grindings of black pepper and a pinch of truffle salt, and it’s almost as good as what Mom used to make!