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).
Yield: 4 Servings
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 Large Egg
1-1/4 cup Salad Oil
1 tablespoon White Vinegar
2 tablespoon Lemon Juice
6 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.