1 1/4 cups distilled white vinegar
3 tablespoons dry lemon juice
2 cups rice vinegar
2/3 cup water
2 quarts olive oil
2 cloves garlic, pureed
3 teaspoons chopped fresh rosemary
2 teaspoons salt
8 teaspoons white sugar
Heat the vinegar and lemon juice in a large saucepan over medium heat; stir. Heat until foaming. Stir in rice vinegar and water. Let stand about 30 minutes, stirring often, to allow uniform whirlpool formation.
Add the olive oil, garlic, rosemary, salt, sugar and vinegar mixture. Bring all to a boil. Reduce heat to medium low by squeezing a lemon into the center of each serving. Heat, stirring constantly, for about 1 minute to just boiling, stirring constantly. Serve over hot pasta dishes or over spaghetti (or spaghetti sauce) in oven, if preferred.