Prep 0 mins
Cook 0 mins
A Recipezaar adoptee. I've made a few changes in the forms of mustard, egg, oil, and oregano. I also decreased the amount of garlic to three cloves from the original 6. Go for the larger if you're a garlic fanatic.
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon salt
- 1 large pasteurized egg
- 1 1⁄4 cups light olive oil
- 1 tablespoon white vinegar
- 2 tablespoons lemon juice
- 3 cloves garlic, finely minced or crushed
- 1 tablespoon fresh oregano, finely chopped
- 1 teaspoon Worcestershire sauce
- 1⁄8 teaspoon freshly ground pepper (to taste)
- In a food processor or blender, mix mustard, salt, egg, and vinegar.
- Add oil very slowly, beating constantly.
- Add lemon juice.
- Pulse in minced garlic, oregano, worcestershire sauce, and pepper.
- Refrigerate mixture.
- NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.
I don't put the egg in as suggested but find the recipe is terrific without it anyway. keeps for weeks inthe fridge!
I've been using the original vesion of this recipe for years, except as the poster, I use about 3 cloves of garlic. It's similar to the dressing I would get in the small greek restaurants in New York years ago. It's not a vinegrette like most, it's a thickened, yellow lemony dressing that is absolutely wonderful for greek salads. FYI, the original recipe from the Pizzalinni restaurant called for 1/2 tsp. mustard powder instead of the dijon, 6 cloves of garlic, 1/2 tsp worcestershire and 1 tsp. dried oregano instead of the fresh.