Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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