2 tablespoons vegetable oil
1 small onion, chopped
1 tablespoon all-purpose flour
2 cups water
1 2/3 cups sour cream
2 cups distilled white vinegar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons dried oregano
1 teaspoon dried dill weed
1 teaspoon crushed red pepper
1/8 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried basil sprigs
1/8 teaspoon dry mustard
2 teaspoons dried marjoram
2 teaspoons dry oregano
1/8 teaspoon dried basil sprigs
1 teaspoon dried marjoram
1 teaspoon dried basil sprigs
2 teaspoons dry mustard
1/4 teaspoon dried marjoram
1/8 teaspoon dried basil sprigs
1/8 teaspoon dried basil sprigs
1/8 teaspoon dried basil sprigs
2 teaspoons dried basil sprigs
2 tablespoons dried basil sprigs
2 tablespoons dried basil sprigs
2 tablespoons dried basil sprigs
Heat oil in large heavy skillet over medium heat. Saute onion and saute until pale; add flour, water, sour cream, vinegar, salt, garlic powder, onion powder, oregano, dill weed, crushed red pepper, basil, marjoram, basil sprigs, dry mustard, marjoram, basil sprigs, dry mustard, marjoram, basil sprigs, basil sprigs, and dry mustard. Cook over medium heat until vegetables are tender, about 5 minutes. Stir in marjoram, basil, oil, and marjoram. Cook for 5 minutes. Season with salt, garlic powder, onion powder, oregano, dill weed, basil sprigs, dried marjoram, basil sprigs, basil sprigs, dried marjoram, basil sprigs, basil sprigs, basil sprigs, basil sprigs, basil sprigs, basil sprigs, basil sprigs, and olive oil. Heat to 375 degrees F/190 degrees C.
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