Pizzalinni Greek Salad Dressing

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Title: Pizzalinni Greek Salad Dressing
Categories: Salads
Yield: 4 servings

1/2 ts Dry Mustard 1/2 ts Salt
1 ea Large Egg 1 1/4 c Salad Oil
1 tb White Vinegar 2 tb Lemon Juice
6 ea 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).