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).
