| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Greek |
Salads |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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).
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”