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1/2 teaspoon dry mustard
2 tablespoon lemon juice
1/2 teaspoon salt
6 each cloves garlic, finely minced
1 each large egg
1 teaspoon dried oregano
1 1/4 cup salad oil
1/2 teaspoon worcestershire sauce
1 tablespoon white vinegar
1 pinch pepper (to taste)
1. In a small but deep bowl, mix mustard, salt, egg and vinegar.
2. 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).
3. Slowly beat in remaining oil and lemon juice.
4. Stir in minced garlic, oregano, worcestershire sauce, and pepper.
6. Refrigerate mixture.
Makes about 1 1/4 cups.
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