Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ts Dry Mustard 2 tb Lemon Juice
1/2 ts Salt 6 ea Cloves Garlic, finely minced
1 ea Large Egg 1 ts Dried Oregano
1 1/4 c Salad Oil 1/2 ts Worcestershire sauce
1 tb White Vinegar 1 ds Pepper (to taste)

In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one
drop at a time, beating constantly, until about one-third of the oil have
been added. (Once the mixture begins to thicken, oil can be added several
drops at a time). Slowly beat in remaining oil and lemon juice. Stir in
minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate
mixture.
Makes about 1 1/4 cups.
From The Gazette, 91/01/09. The Pizzalini restaurant is owned by Spiro
Maltezos. With his Hobart mixer running very slowly, Maltezos allows one
hour to make the dressing. "A tiny hole punched in a can lets the
vegetable oil drip into the eggs at a suitable rate," he said. The
restaurant is located at 4805 Sources in Pierrefond (Montreal).

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