---------- Recipe via Meal-Master (tm) v8.02
       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