Pizzalinni Greek Salad Dressing

Course : Greek
Serves: 4
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1/2 teaspoon dry mustard
2 tablespoons lemon juice
1/2 teaspoon salt
6 cloves garlic -- finely minced
1 large egg
1 teaspoon dried oregano
1 1/4 cups salad oil
1/2 teaspoon Worcestershire sauce
1 tablespoon white vinegar
1 dash pepper -- (to taste)

Preparation / Directions:

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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