Category: Salads

1/2 tsp Dry Mustard

1/2 tsp Salt

1 Large Egg

1 1/4 cup Salad Oil

1 tbsp White Vinegar

2 tbsp Lemon Juice

6 Cloves Garlic, finely minced

1 tsp Dried Oregano

1/2 tsp Worcestershire sauce

1 dash 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).