Yield 1 cups, 4 serving(s) Number Of Ingredients 10 Steps:
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.
Time 10m Yield 1 cup, 4 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together and shake well to mix. Update 6/23/10: For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until mixture is creamy. Refrigerate.
Time 5m Yield 3/4 cup. Number Of Ingredients 8 Steps:
In a jar with a tight-fitting lid, combine all ingredients; shake well.
Time 10m Yield 120 Number Of Ingredients 9 Steps:
In a very large container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Time 30m Yield 16 servings Number Of Ingredients 8 Steps:
Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously. The dressing can remain in the fridge for 1-2 weeks. Pour over your favorite salad ingredients and enjoy!
Time 15m Yield 6 Number Of Ingredients 11 Steps:
Stir Greek seasoning and water together in a small bowl; let stand until seasoning is moistened, about 5 minutes. Crush the garlic clove with the side of a knife; sprinkle kosher salt over garlic and mash garlic and salt together into a paste with the edge of the knife. Whisk garlic mixture, olive oil, wine vinegar, lemon juice, lemon zest, Dijon mustard, pepper, and sugar into Greek seasoning mixture until combined.
