- 1/2 teaspoon Dry Mustard
- 1/2 teaspoon Salt
- 1 each Large Egg
- 1 1/4 cups Salad Oil
- 1 tablespoon White Vinegar
- 2 tablespoons Lemon Juice
- 6 each Cloves Garlic — finely minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Worcestershire sauce
- 1 dash 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.