---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 4 servings
     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).