Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon 2 1/2ml Dry mustard

  2. 2 tablespoons 30ml Lemon juice

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 6 Garlic - finely minced

  5. 1 Egg (large)

  6. 1 teaspoon 5ml Dried oregano

  7. 1 1/4 cups 296ml Salad oil

  8. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  9. 1 tablespoon 15ml White vinegar

  10. 1 Pepper - (to taste)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Makes about 1 1/4 cups.

  3. 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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